Crispy Weight Watchers Vegetable Chips Recipe
Crispy Weight Watchers Vegetable Chips Recipe. Looking for a healthier alternative to traditional chips? Crispy vegetable chips are a great option!
These healthy homemade veggie chips are the perfect crunchy snack. Made with zucchini, yellow summer squash, sweet potatoes, carrots, salt, and fresh oregano.
These chips are baked to perfection. They’re crispy and satisfying, but with a fraction of the fat and calories of regular chips.
This snack is low fat, vegetarian, vegan, and gluten free.
They are also a great source of fiber and vitamins. Vegetable chips are perfect for dipping, topping, or just eating on their own.
Variations
You can customize this recipe to your taste, or to what you have on hand. Root vegetables and starchy vegetables work great. Other vegetables you could use:
Beets
Turnips
Rutabaga
Parsnip
Weight Watchers Points
MyWW Points: 5 Green Plan
5 WW Smart Points
Personal Points will vary based on your individual plan.
Related Recipes
Weight Watchers Baked Radish Chips
Weight Watchers Baked Apple Chips
Weight Watchers Pear And Apple Chips
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Featured Ingredients
Zucchini
Zucchini is a type of summer squash that is typically dark green in color. It has a cylindrical shape and can grow to be up to three feet long, though most zucchini sold in stores are much smaller.
Zucchini is a versatile vegetable that can be eaten raw, cooked, or even baked into bread. It is a good source of vitamins A and C, as well as fiber.
When choosing a zucchini at the store, look for one that is firm and free of blemishes. Store unripe zucchini in a cool, dry place until it is ready to eat.
Cut zucchini can be stored in the refrigerator for up to four days.
Carrots
Carrots are a nutritious and versatile root vegetable that can be enjoyed cooked or raw. They are an excellent source of vitamins and minerals, including vitamin A, potassium, and fiber.
Carrots can be used in a variety of dishes, from soups and salads to main courses and desserts. When choosing carrots at the grocery store, look for ones that are firm and bright in color.
Carrots can be stored in the refrigerator for up to two weeks.
To prepare carrots for cooking, simply wash them under cool water and trim off the ends.
What to serve with
Weight Watchers Southwest Dip
Ready in just 10 minutes, this appetizer, or snack is perfect for when you’re short on time but still want something tasty.
Weight Watchers Tzatziki Sauce
A delicious dip that’s made with yogurt, cucumbers, olive oil, lemon, garlic, fresh dill, salt, and pepper.
Best Green Goddess Dressing
There is no doubt that green goddess is one of the best salad dressings around.
Weight Watchers Red Pepper Dip
An quick and easy appetizer recipe made with fat-free mayonnaise, fat-free cream cheese, roasted sweet red peppers, lemon juice, salt, pepper, and scallions.
Weight Watchers Bacon Ranch Dip
A quick and easy appetizer, snack, or Game Day favorite.
Weight Watchers Jalapeno Popper Dip
A quick and easy 12 minute appetizer.
Weight Watchers Mexican Queso Blanco Dip
You will only need 20 minutes to make this quick and easy recipe, and will only need 6 ingredients.
Weight Watchers Spinach Dip
A quick and easy Appetizer recipe with mayonnaise, sour cream, onion, vegetable seasoning mix and water chestnuts.
Need to make more or fewer servings?
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Crispy Weight Watchers Vegetable Chips
Ingredients
- olive oil cooking spray
- 1 yellow summer squash cut crosswise into ⅛-inch-thick slices
- 1 zucchini cut crosswise into ⅛ inch-thick slices
- 2 carrots cut crosswise into ⅛-inch-thick slices
- 2 sweet potatoes cut crosswise into ⅛-inch-thick slices
- fresh oregano to taste
- kosher salt to taste
Instructions
- Preheat oven to 200° F.
- Prepare 2 large baking sheets by spraying with non-stick olive oil cooking spray.
- On one of the prepared baking sheets, arrange the yellow summer squash and zucchini slices in a single layer.
- On the other prepared baking sheet, arrange the carrot and sweet potato slices in a single layer.
- Spray the vegetables with non-stick olive oil cooking spray to coat.
- Season with fresh oregano and kosher salt.
- In preheated oven, roast the chips for one hour. Then rotate the baking sheets and continue roasting for another approximately 30 to 60 minutes, or until the chips are dry and crispy.
- Let chips cool, then place in an airtight container for up to 3 days.
- If chips lose their crisp, place on a baking sheet and roast at 250° F for approximately 10 minutes.
Notes
Nutrition
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