Veggie Crisps
Source of Recipe
The diabetic gourmet magazine
List of Ingredients
2 pounds assorted vegetables (sweet potatoes, russet potatoes, large radishes, butternut squash, large carrots, turnips, parsnips, rutabaga, beets)
Salt, to taste (kosher salt works well) -- used to prep veggies, but then gets washed off prior to cooking
Vegetable cooking sprayRecipe
Peel vegetables and slice very thinly, about 1/16 inch thick. Sprinkle vegetable slices lightly and evenly with salt. Let stand 20 to 30 minutes, allowing vegetables to release moisture. Rinse well in cold water and dry completely on paper toweling.
To dry vegetables in the microwave, arrange slices in single layer on large microwave-safe plate sprayed with cooking spray. Spray vegetables lightly with cooking spray. Microwave on high power until vegetables are dried, 5 to 7 minutes, checking and rearranging after 4 or 5 minutes and removing vegetables as they dry. The vegetables will become crisper as they cool.
To dry vegetables in the oven, arrange slices in a single layer on jelly roll pan sprayed with cooking spray. Spray vegetables lightly with cooking spray. Bake at 275 degrees for 40 to 50 minutes, checking occasionally and removing vegetables as they dry. The vegetables will become crisper as they cool.
Store cooled chips in airtight container at room temperature.
Note: Different kinds of vegetables cook in different times, so it is important to check for doneness frequently. In microwave cooking it is better to cook 1 kind of vegetable at a time.
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