Veggie chips
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 zucchini's - ultra thin slices @ 1/16" or close to this if can10 radishes- ultra thin slicedsalt for removing water from veggies after slicingPam Cooking Spray, olive is best tasting for this!seasonings as desired
take your veggies, thin slice to approx 1/16" or as thin as you can get. Spread paper towels out and lay each chip out, sprinkle both sides with salt to draw out water. Let rest 20 mins or so.
lay on cookie sheets in single layers and season as desired.
Cook at 275* for 40-50 minutes, turning over half way thru cooking.
let cool for 20 min. or so, as may still be a bit soft when they first come out of oven.
Delicious with a fat free dip or hummus. Enjoy!
Number of Servings: 2
Recipe submitted by SparkPeople user BSPECK.
lay on cookie sheets in single layers and season as desired.
Cook at 275* for 40-50 minutes, turning over half way thru cooking.
let cool for 20 min. or so, as may still be a bit soft when they first come out of oven.
Delicious with a fat free dip or hummus. Enjoy!
Number of Servings: 2
Recipe submitted by SparkPeople user BSPECK.
Nutritional Info Amount Per Serving
- Calories: 28.7
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 25.3 mg
- Total Carbs: 5.5 g
- Dietary Fiber: 2.2 g
- Protein: 1.0 g
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