Weight Watchers Carrot Chips Recipes

WEIGHT WATCHERS CARROT CHIPS

1 WW point plus per serving

Provided by SK H @Soos

Categories Chips

Number Of Ingredients 3

Weight Watchers Carrot Chips image

Steps:

Preheat oven to 350 degrees.
Using a vegetable peeler, peel the carrot to create long flat pieces and place into a large bowl. Toss carrots with olive oil, salt, and pepper.
Lay out flat on a baking sheet covered with parchment paper. Bake for 6 minutes on the rack closet to the heat source and then move to a lower rack for 6-8 additional minutes until crispy but not burnt. Let cool for at least 3 minutes.

Ingredients

2 - carrots
1 teaspoon(s) olive oil
- salt and pepper to taste

GLAZED CARROTS - WEIGHT WATCHERS

Make and share this Glazed Carrots - Weight Watchers recipe from Food.com.

Provided by Schpeen

Categories Vegetable

Time 30m

Yield 2 serving(s)

Number Of Ingredients 7

Glazed Carrots - Weight Watchers image

Steps:

Melt margarine in saucepan. Add onion and cook, until softened, 2-3 minutes.
Add lemon juice, honey, cinnamon, and salt, stirring constantly until heated through and mix well.
Add carrots and toss to coat.

Nutrition Facts : Calories 112.4, Fat 4, SaturatedFat 0.7, Sodium 322.9, Carbohydrate 19.6, Fiber 3.7, Sugar 12, Protein 1.4

Ingredients

4 teaspoons reduced-calorie margarine
1/4 red onion
1 tablespoon fresh lemon juice
2 teaspoons honey
1/8 teaspoon cinnamon
1/8 teaspoon salt
4 carrots, sliced and steamed

More about "weight watchers carrot chips recipes"

ROOT VEGETABLE CHIPS | RECIPES | WW USA - WEIGHT …

Web Preheat oven to 400°F. Line two large rimmed baking sheets with nonstick foil. Cut carrot, parsnip, and potato into 1/8-inch-thick slices using vegetable slicer or thin slicing blade of …
From weightwatchers.com
Cuisine American
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Servings 8
Total Time 50 mins

Cut carrot, parsnip, and potato into 1/8-inch-thick slices using vegetable slicer or thin slicing blade of food processor. Combine vegetables in large bowl and generously spray with olive oil nonstick spray, tossing to coat evenly. Sprinkle vegetables with salt and cayenne, tossing to coat.
Arrange vegetables in single layer on prepared baking sheets. Bake until lightly browned, about 30 minutes, rotating baking sheets halfway through baking time and transferring vegetables to large bowl as they are browned. (Chips will crisp a bit as they cool.)

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BAKED CARROT AND POTATO CHIPS | RECIPES | WW USA

Web Preheat oven to 375°F. Line 2 large baking sheets with parchment paper. Spray parchment with nonstick spray. Using thin slicing blade of food processor or mandolin, cut carrots …
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Total Time 50 mins

Preheat oven to 375°F. Line 2 large baking sheets with parchment paper. Spray parchment with nonstick spray.
Using thin slicing blade of food processor or mandolin, cut carrots and potato into 1/16-inch slices. Place vegetables in large bowl, drizzle with oil, and toss to coat evenly.
Arrange vegetables in single layer on prepared baking sheets. Bake until chips are browned, 30–35 minutes, rotating position of pans from upper to lower racks, and rotating front to back halfway through baking time. Begin to check chips often during last 10 minutes of baking time. Transfer chips to large bowl as they are done. Sprinkle chips with salt and toss to coat.
Note: if you are following the Simply Filling plan, we generally discourage creating foods from Simply Filling ingredients to make a food that's not on the Simply filling list, like chips, ice creams, sorbets, and desserts. For these chips, we suggest you eat only the portion size recommended in this recipe.

See details