Herbed Vegetable Chips
snacks
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POINTS® Value: 1
Servings: 4
Preparation Time: 15 min
Cooking Time: 120 min
Level of Difficulty: Easy
Works with Simply Filling
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| Chips are quintessential party food. Sure, you can buy a bag of reduced-fat potato chips or you can bake your own from a delicious spread of healthful vegetables. |
Ingredients
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4 spray(s) olive oil cooking spray
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1 medium zucchini, sliced crosswise into 1/8-inch-thick slices
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1 medium yellow summer squash, sliced crosswise into 1/8-inch-thick slices
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2 small sweet potato(es), peeled and sliced crosswise into 1/8-inch-thick slices
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2 large carrot(s), peeled and sliced diagonally into 1/8-inch-thick slices
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1 tsp kosher salt, or more to taste
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1 tsp fresh oregano, or more to taste
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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- If possible, use a mandolin to evenly slice the vegetables.
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.
Try substituting red potatoes, turnips or rutabagas for a delicious change of pace.
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