Here are some "chip" ideas from back in my Fat Flush days.
VEGGIE CHIPS Posted By: Linda Leekley (4-23-03)
zucchini or yellow squash, sliced 1/4" or less
large cookie sheet lightly sprayed with Olive Oil Pam spray
preheat oven to 350 degrees
Layer veggie slices close together but not touching on cookie sheet.
Bake for 10 minutes, remove from oven and turn chips over.
Return to oven and bake until lightly toasted, or to your preference.
Do not over bake or they will taste burnt.
They can be stored in tight container in refrigerator till next day. Return to warmed oven, not Microwave, to re-crisp.
Parsnip Chips From: Charli
I made more veggie chips today and on a whim chipped a small parsnip. WOW They make delicious chips!! Something about baking 'em thin brings out the sweet and leaves behind the musty.
"Tomorrow is fresh, with no mistakes in it."
L.M. Montgomery (Anne of Green Gables)
"Never trust a mechanic who doesn't know a
What-cha-ma-call-it from a Thing-a-ma-bob."
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