Veggie Crisps - 20g Carbs
Yield: 8 servings (about 1/2 cup each)
From: 1,001 Recipes For People with Diabetes by Surrey Books
2 lb assorted vegetables (sweet potatoes, russet potatoes, large
radishes, butternut squash, large carrots, turnips, parsnips,
rutabaga, beets)
Salt, to taste
Vegetable cooking spray
Peel vegetables and slice very thinly, about 1/16 inch thick.
Sprinkle vegetable slices lightly 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 microwave-safe plate sprayed with cooking spray.
Spray vegetables lightly with cooking spray. Microwave on
high power until vegetables are dried, 5 to 7 minutes, checking
and rearranging after 4 or 5 minutes and removing vegetables
as they dry. The vegetables will become crisper as they cool.
To dry vegetables in the oven, arrange slices in a single layer
on jelly roll pan sprayed with cooking spray. Spray vegetables
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 cooled chips in airtight container at room temperature.
Note:
Different kinds of vegetables cook in different times, so it is
important to check for doneness frequently. In microwave
cooking it is better to cook 1 kind of vegetable at a time.
Nutritional Information Per Serving (1/2 cup):
87 Calories, 0.2g Fat, 0mg Cholesterol, 22mg Sodium, 1.8g Protein,
20g Carbs
Diabetic Exchanges: 1/2 Vegetable, 1 Bread