Sweet Potato Crisps

01.11.2008 | Author: Cook | Posted in Diabetic
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Sweet Potato Crisps


Servings: 4
Ingredients: 

  • 4 md Size sweet potatoes;              1/2 ts To 1 ts pepper;
    • 

  • 1 ts To 2 ts walnut oil;               1/2 ts Hot hungarian paprika;
    • 

  • 2 ts Onion powder;                            -=OR=-
    • 

  • 2 ts Garlic powder;                    1/2 ts Chili powder;
    •

Preheat oven to 450 degrees. Scrub potatoes well and cut in 1/8′ slices.
Coat a non-stick baking sheet with walnut oil and arrange potatoes on it.
Combine the seasonings. Sprinkl potatoes with half of the seasonings. Bake
10 minutes. Using a large spatula, turn, sprinkle with remaining seasonings
and bake 10 minutes until crisp. Serve immediately. This is a perfect as
appetizers as well a vegetable accompaiment. Food Exchange per serving: 1
STARCH/BREAD EXCHANGE 1/2 FAT EXCHANGE; CAL: 101; CHO: 0mg; CAR: 19g;
PRO: 1g; SOD: 6mg; FAT: 3g

Source: Light and Easy Diabetic Cuisine by Betty Marks Brought to you and
yours via Nancy O’Brion and her Meal-Master.

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