Thursday, September 08, 2011

WW Herbed Vegetable Chips - 2 pts


Ingredients:

4 spray  olive oil cooking spray -- (s)
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 potatoes -- peeled and sliced crosswise into 1/8-inch-thick slices
2 large  carrots -- peeled and sliced diagonally into 1/8-inch-thick slices
1 teaspoon  kosher salt -- or more to taste
1 teaspoon  fresh oregano -- or more to taste

Preparation Method :

1. Preheat oven to 200ºF. Coat 2 large baking sheets with cooking spray.

2. 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.

3. 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: 

1. If possible, use a mandolin to evenly slice the vegetables.

2. To keep chips crisp, store completely cooled chips 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.

3. Try substituting red potatoes, turnips or rutabagas for a delicious change of pace.

Chips are quintessential party food. You can buy a bag of ho-hum light chips at the store. Or you can bake your own from a variety of delicious, colorful vegetables.

Per Serving (excluding unknown items): 

107 Calories; 
1g Fat (8.8% calories from fat); 
3g Protein; 
23g Carbohydrate; 
5g Dietary Fiber; 
0mg Cholesterol; 
494mg Sodium.  

Exchanges: 

1 Grain(Starch); 
1 1/2 Vegetable; 
0 Fat.

Source: "Milwaukee Journal Sentinel"
Formatted by : Chupa Babi
* Exported from MasterCook *

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