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Snack - Vegetable Chips




Source of Recipe


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List of Ingredients




Snack - Vegetable Chips

2 pounds peeled + thinly sliced vegetable,
...(slice about 1/16th inch wide),
...(examples: large radishes, sweet potatoes, russet baking
...potatoes, large carrots, butternut squash, rutabaga, turnips,
...parsnips, beets - use one or a mixture)
salt to taste
cooking spray

Sprinkle the vegetable slices lightly, but evenly with salt.
Let set for 20 - 30 minutes. This allows the vegetables to
release moisture. Rinse well in cold water, and then let dry
completely on paper towels.
Or
dry in your microwave:
Coat a microwave safe plate with the cooking spray. Then
place the vegetables on the plate, in a single layer, and coat
the vegetables with a little more cooking spray. Place in the
microwave. Use high power and cook for 5 - 7 minutes, or
until the vegetables are dry. Check vegetables; remove any
that may have already dried. Move the rest of the vegetables
around on the plate and continue to cook. The vegetables
will get crispier as they cool off.
Or
dry in your oven:
Coat a jelly roll size pan with cooking spray. Place the
vegetables on pan in a single layer. Coat the vegetables
with a little more cooking spray. Bake @ 275 for 40 - 50
minutes. Be sure to check the vegetables as they cook
and remove any that are dried. Let cool. Store in an
airtight container at room temperature.
Makes 8 servings.

Note:
-Different vegetables are done at different times. Be
sure to check frequently for doneness.
- If using the microwave method, it is best to cook only
1 type of vegetable at a time.

Nutritional info per 1/2 cup serving:
87 Calories, Fat .2g, Cholesterol 0mg, Sodium 22mg, Protein
1.8g, Carbohydrate 20g
Diabetic exchanges: 1/2 Vegetable, 1 Bread

Recipe