QUICK CARROT PICKLE CHIPS

"Pungent and spicy with a hint of heat, these crispy chips are absolutely addictive."

1/2 cup cider vinegar
1 tablespoon granulated sugar
1 garlic clove, halved
1/2 teaspoon salt
1/2 teaspoon mustard seeds
1 bay leaf
4 medium carrots, pared and sliced 1/8 inch thick

In a medium nonreactive saucepan, add vinegar, sugar, garlic, salt, mustard seeds and bay leaf; bring to a boil.

Stir in sliced carrots, cover and return to a boil. Reduce heat to low; simmer until carrots are softened, but still crisp, 8-10 minutes.

Rinse carrots in colander under cold running water; remove bay leaf and serve.

Source: Weight Watchers magazine, May 1996