Oven-Roasted Herbed-Vegetable Chips
0
Points®
Temps total: 2 h 15 min • Préparation: 15 min • Cuisson: 2 h • Portions: 4 • Difficulté: Facile
These crunchy homemade chips are worth waiting for when you crave a crisp, savoury snack. Try substituting in red potatoes, turnips or rutabagas.
Ingrédients
Olive oil cooking spray
4 spray(s), (5 one-second sprays per serving)
Zucchini
1 medium, sliced crosswise into 1/8-inch-thick slices
Yellow summer squash
1 medium, sliced crosswise into 1/8-inch-thick slices
Sweet potato
2 medium, peeled and sliced crosswise into 1/8-inch-thick slices
Carrots
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.
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