Herbed Vegetable Chips

By naqgal90

PointsPlus™ Value: 2
Servings: 4
Preparation Time: 15 min
Cooking Time: 120 min
Level of Difficulty: Easy

Ingredients

• 4 spray(s) olive oil cooking spray
• 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 potato(es), peeled and sliced crosswise into 1/8-inch-thick slices
• 2 large carrot(s), peeled and sliced diagonally into 1/8-inch-thick slices
• 1 tsp kosher salt, or more to taste
• 1 tsp fresh oregano, or more to taste

Details

Servings 4
Adapted from weightwatchers.com

Preparation

Step 1

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.