Oven Roasted Herbed Vegetable Crisps
salads & side dishes
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POINTS® Value: 1.5
Servings: 4
Preparation Time: 15 min
Cooking Time: 120 min
Level of Difficulty: Easy
Works with Simply Filling
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| These crunchy homemade crisps are worth waiting for when you fancy something savoury. They're great served along with soup for a light meal. Try substituting in red potatoes, turnips or swede. |
Ingredients
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10 spray low-fat cooking spray
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2 medium courgette, sliced crosswise into ½ cm slices
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2 medium parsnip(s), peeled and sliced crosswise into ½ cm slices
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2 medium sweet potatoes, peeled and sliced crosswise into ½ cm slices
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4 medium carrot(s), peeled and sliced diagonally into ½ cm slices
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1 teaspoon salt, or to taste
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1 teaspoon oregano, or to taste
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Instructions
- Preheat oven to Gas Mark ½/130°C/250°F. Coat 2 large baking trays with cooking spray.
- Arrange vegetables on prepared baking trays. Coat vegetables with cooking spray and season with salt and oregano.
- Roast for 1 hour and then rotate trays. Roast for 1½ to 2 hours total, or until crisps are crunchy and dry.
Notes- To keep crispy, store in an airtight container or storage bag for 3 days. To re-crisp already cooked crisps that have gone soft, cook on a baking tray for 10 minutes at Gas Mark ½/130°C/250°F.
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