Oven-Roasted Herbed Vegetable Chips

From: Melissainabq
Recipe: Weight Watchers Oven-Roasted Herbed Vegetable Chips

POINTS® Value: 1
Servings: 4

Roasting brings out the natural sweetness of most vegetables. Try substituting red potatoes, turnips or rutabagas for a delicious change of pace.

·4 sprays olive oil cooking spray
·1 medium zucchini, sliced crosswise into 1/8-inch-thick slices
·1 medium yellow summer squash, sliced crosswise into 1/8-inch-thick slices
·2 small sweet potato(es), peeled and sliced crosswise into 1/8-inch-thick slices
·2 large 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

·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 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.
·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.

Notes:
Use a mandolin to evenly slice the vegetables if you have one.

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