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 *
