Feed Me That! : Sweet Potato Crisps

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Title: Sweet Potato Crisps
Categories: Diabetic Side Vegetable
Yield: 4 Sweet ones

4 md Size sweet potatoes;

1 ts To 2 ts walnut oil;

2 ts Onion powder;

2 ts Garlic powder;

1/2 ts To 1 ts pepper;

1/2 ts Hot hungarian paprika; =OR=-

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 & Easy Diabetic Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master.

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4	md	Size sweet potatoes;
1	ts	To 2 ts walnut oil;
2	ts	Onion powder;
2	ts	Garlic powder;
1/2	ts	To 1 ts pepper;
1/2	ts	Hot hungarian paprika; =OR=-
1/2	ts	Chili powder;