Spice veggie crisps
4 Cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | mediums | Carrots' peeled |
| 1 | teaspoon | Olive oil |
| 1 | teaspoon | Salt |
| 1½ | teaspoon | Ground cumin |
| ¾ | teaspoon | Ground coriander |
| pinch | Cayenne | |
| Freshly ground pepper | ||
| 1 | Sweet potato (12oz) | |
Directions
Preheat oven to 375 degrees F. Use a vegetable peeler to scrape carrots into thin strips about 3 inches long. Place in a bowl; dr minutes, the sweet potatoes about 30 minutes. Let cool completely before storing.
Nutritional info per half cup: 60 cal; 1g fat, 1g pro, 12 g carb
Source: Miami Herald, 2/15/96 format by Lisa Crawford, 7/7/96
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