Guest guest Posted August 8, 1999 Report Share Posted August 8, 1999 This was the side dish we had tonight, along with some relish I made and some extra salsa for those who don't like pineapple relish (my DH): * Exported from MasterCook * Sunflower Crisps Recipe By : Vegetarian Times Serving Size : 16 Preparation Time :0:00 Categories : Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- vegetable oil cooking spray 2 lb jerusalem artichokes -- scrubbed salt -- to taste Preheat oven to 400°F. Lightly coat 2 cookie sheets with vegetable oil cooking spray. Using a slicer or sharp knife, cut jerusalem artichokes into thin slices, about 1/8 " thick. Arrange slices on prepared sheets. Lightly coat slices with cooking spray. Bake 10-12 minutes, until browned at edges and crispy, turning once during baking with tongs. Drain on paper towels. Sprinkle with salt and serve. Makes 16 cups. Variation: For barbecue-flavor, sprinkle with hickory smoke salt and a touch of chile powder. Per 1 cup serving, 43 calories, 1g Protein, 0g fat, 10g Carbo, 0 Chol, 147mg sodium, 1g fiber. I got this from Karen Sonnessa. - - - - - - - - - - - - - - - - - - RisaG Quote Link to comment Share on other sites More sharing options...
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