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Photo of Oven-Roasted Herbed-Vegetable Chips by WW

Oven-Roasted Herbed-Vegetable Chips

0 - 2
PersonalPoints™ per serving
Total Time
2 hr 15 min
Prep
15 min
Cook
2 hr
Serves
4
Difficulty
Easy
These crunchy homemade chips are worth waiting for when you crave a crisp, savoury snack. Try substituting in red potatoes, turnips or rutabagas.

Ingredients

Olive oil cooking spray

4 spray(s), (5 one-second sprays per serving)

Uncooked zucchini

1 medium, sliced crosswise into 1/8-inch-thick slices

Yellow summer squash

1 medium, sliced crosswise into 1/8-inch-thick slices

Uncooked sweet potato(es)

2 medium, peeled and sliced crosswise into 1/8-inch-thick slices

Uncooked carrot(s)

2 large, peeled and sliced diagonally into 1/8-inch-thick slices

Kosher salt

1 tsp(s), or to taste

Fresh oregano

1 tsp(s), or to taste

Instructions

  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 potato and carrots on other sheet in single layer. Coat vegetables with cooking spray and season tops of vegetables with salt and oregano. (Note: Use a mandolin to evenly slice vegetables if you have one.)
  3. Roast for 1 hour and then rotate trays. Roast for 1 1/2 to 2 hours total, or until chips are crisp and dry. Yields about 1/3 cup per serving.

Notes

To keep chips crisp, store in an airtight container or zip-top bag for 3 days. To re-crisp already cooked chips that have gone soft, cook on a baking sheet for 10 minutes at 250ºF.

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