Ww Oven-Roasted Herbed Vegetable Chips |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Roasting brings out the natural sweetness of most vegetables. Try substituting red potatoes, turnips or rutabagas for a delicious change of pace. Ingredients:
1 cooking spray, 4 sprays, olive oil |
1 medium zucchini, sliced crosswise into 1/8-inch-thick slices |
1 medium squash, yellow summer , sliced crosswise into 1/8-inch-thick slices |
2 medium sweet potatoes, peeled and sliced crosswise into 1/8-inch-thick slices |
2 large carrots, peeled and sliced diagonally into 1/8-inch-thick slices |
1 tsp salt,kosher or to taste |
1 tsp oregano, fresh , or to taste |
Directions:
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 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.
3. 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.
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