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Veggie Crisps Recipe

Veggie Crisps Recipe

8 servings

Cut veggies as thinly as you can to ensure even cooking for crispness. And be sure they are completely dried, if slightly moist inside, spoilage can develop.

 

Ingredients:

2 pounds assorted vegetables (sweet potatoes, russet potatoes, large radishes, butternut squash, large carrots, turnips, parsnips, rutabaga, beets), peeled, thinly sliced (1/16 inch)

Salt to taste

Vegetable cooking spray

Method:

Sprinkle vegetables slices thinly 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 greased microwave-safe plate, spray lightly with cooking spray. Microwave on high power until vegetables are dried, 5 to 7 minutes, checking and rearranging after 4 to 5 minutes and removing vegetables as they dry. The vegetables will become crisper as they cool. Store in airtight container. To dry vegetables in the oven, arrange slices in single layer on greased foil-lined jelly roll pan, spray 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 in airtight container.

 

Per Serving:

Calories: 87

% of calories from fat: 1

Fat (gm): 0.2

Saturated fat (gm): 0.1

Cholesterol (gm): 0

Sodium (mg): 22

Protein (gm): 1.8

Carbohydrate (gm): 20

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