Vegetable Crisps

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0% would make this recipe again

This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011

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Ingredients

??? beetroots ???
??? parsnips ???
??? celeriac ???
??? butternut squash ???
??? olive oil ???
??? coarse salt ???

Method

  1. Thinly slice the vegetables with a mandolin.
  2. Spread the slices on a baking sheet lined with oiled parchment paper. Brush the vegetable slices with olive oil and sprinkle with salt.
  3. Bake in a convection oven at 200°F (100°C) or in a traditional oven at 230°F (110°C) for 2 to 3 hours depending on the thickness of the slices. They should remain crispy when cooled and if not, reheat them in the oven.

Nutrition Facts Table

per 1 serving (140 g)

Amount

% Daily Value

Calories

70

Fat

1 g

2 %

Saturated 0.2 g
+ Trans 0 g

1 %

Cholesterol

0 mg

Sodium

380 mg

16 %

Carbohydrate

14 g

5 %

Fibre

3 g

10 %

Sugars

3 g

Net Carbs

11 g

Protein

2 g

Vitamin A

88 %

Vitamin C

28 %

Calcium

5 %

Iron

6 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Vitamin A, Vitamin K
Good source of  :
Potassium
Source of  :
Calcium, Fibre, Folacin, Iron, Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B6, Vitamin C, Vitamin E
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Vegetables 1
Fats 0
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews (0 with rating only) 0% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Halal | Kosher | Vegan | Vegetarian

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