Diabetic Veggie Crisps
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Diabetic Veggie Crisps
| Fri, 04-01-2005 - 10:34am |
These look good... I just found these on a kids food site
Diabetic Veggie Crisps
VEGGIE CRISPS
8 servings (about 1/2 cup each)
2 pounds assorted vegetables (sweet potatoes, russet potatoes, large
radishes, butternut squash, large carrots, turnips, parsnips, rutabaga,
beets)
Salt, to taste
Vegetable cooking spray
8 servings (about 1/2 cup each)
2 pounds 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 mins, allowing vegetables to release moisture. Rinse well in cold water and
dry completely on paper toweling.
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 mins, checking and rearranging after 4 or 5 mins and removing vegetables as they dry. The vegetables will become crisper as they cool.
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 mins, checking and rearranging after 4 or 5 mins 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 mins, 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.
important to check for doneness frequently. In microwave cooking it is
better to cook 1 kind of vegetable at a time.
Nutritional Info Per
Serving (1/2 cup): Cals: 87, Fat: 0.2 g, Chol: 0 mg, Sod: 22 mg,
Protein: 1.8 g, Carb: 20 g Diabetic Exchanges: 1/2 Vegetable, 1 Bread
Serving (1/2 cup): Cals: 87, Fat: 0.2 g, Chol: 0 mg, Sod: 22 mg,
Protein: 1.8 g, Carb: 20 g Diabetic Exchanges: 1/2 Vegetable, 1 Bread

