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Old 09-26-2007, 04:32 PM   #1
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Oven Roasted Herb Vegetable chips - Weight Watchers 1 point

Ingredients
4 sprays 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 to taste
1 tsp fresh oregano, or to taste
Instructions
Preheat oven to 200F. 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
Use a mandolin to evenly slice the vegetables if you have one.

To keep chips crisp, store 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 250F.
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Old 09-27-2007, 01:45 AM   #2
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OMG! I'm doing the low carb thing and this may be a LIFESAVER. Chips are my downfall.

And thanks to the commodity program I have quarts of sour cream in my fridge just aching to be dip.

Think I'll substitute turnips for the sweet potatoes. I wonder if jicama would work???
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Old 09-27-2007, 12:27 PM   #3
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sweet potatoes make awsome chips. jicama has a high water content. you'd have to experiment
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Old 09-27-2007, 01:35 PM   #4
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YES! Maybe an extra hour for the jicama. I love sweet potatoes, but I'm trying to avoid them until Thanksgiving.
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Old 09-27-2007, 04:23 PM   #5
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are you doing South Beach?
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