| Oven-Roasted Herbed Vegetable Chips (Kid-Friendly) |
| created @ 2007-10-02 01:03:02 |
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(from Weight Watchers)
snacks
POINTS® Value: 1
Servings: 4
Preparation Time: 15 min
Cooking Time: 120 min
Level of Difficulty: Easy
Roasting brings out the natural sweetness of most vegetables. Try substituting red potatoes, turnips or rutabagas for a delicious change of pace.
Ingredients
* 4 sprays olive oil cooking spray
* 1 medium zucchini, sliced crosswise into 1/8-inch-thick slices
* 1 medium yellow summer squash, sliced crosswise into 1/8-inch-thick slices
* 2 small sweet potato(es), peeled and sliced crosswise into 1/8-inch-thick slices
* 2 large carrot(s), peeled and sliced diagonally into 1/8-inch-thick slices
* 1 tsp kosher salt, or to taste
* 1 tsp fresh oregano, or to taste
Instructions
* Preheat oven to 200ºF. Coat 2 large baking sheets with cooking spray.
* Place zucchini and squash in a single layer on one baking sheet. Place potatoes and carrots in a single layer on other baking sheet. Coat vegetables with cooking spray and season tops of vegetables with salt and oregano.
* Roast for 1 hour and then rotate trays. Roast until vegetables are crisp and dry, about 30 to 60 minutes more. Yields about 1/3 cup per serving.
Notes:
* Use a mandolin to evenly slice the vegetables if you have one.
To keep chips crisp, store in an airtight container or zip-close plastic bag for up to 3 days. To re-crisp already cooked chips that have gone soft, cook on a baking sheet for about 10 minutes at 250ºF.
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~OutLaW~Dirty South ...
