RECIPE - Oven-Roasted Herbed-Vegetable Chips

Ingredients

• 4 spray(s) olive oil cooking spray, (5 one-second sprays per serving)
• 1 medium uncooked zucchini, sliced crosswise into 1/8-inch-thick slices
• 1 medium yellow summer squash, sliced crosswise into 1/8-inch-thick slices
• 2 small uncooked sweet potato(es), peeled and sliced crosswise into 1/8-inch-thick slices
• 2 large uncooked 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 200ºF. Coat 2 large baking sheets with cooking spray.

Place zucchini and squash in a single layer on one baking sheet. Place potato and carrots on other sheet in single layer. Coat vegetables with cooking spray and season tops of vegetables with salt and oregano. (Note: Use a mandolin to evenly slice vegetables if you have one.)

Roast for 1 hour and then rotate trays. Roast for 1 1/2 to 2 hours total, or until chips are crisp and dry. Yields about 1/3 cup per serving.

Notes

To keep chips crisp, store in an airtight container or zip-top bag for 3 days. To re-crisp already cooked chips that have gone soft, cook on a baking sheet for 10 minutes at 250ºF.

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

From WeightWatchers'.ca http://www.weightwatchers.ca/food/rcp/index.aspx?recipeid=91191