Herbed Vegetable Chips

2
Total Time
2 hr 15 min
Prep
15 min
Cook
2 hr
Serves
4
Difficulty
Easy
Chips are quintessential party food. You can buy a bag of ho-hum light chips at the store. Or you can bake your own from a variety of delicious, colorful vegetables.

Ingredients

olive oil cooking spray

4 spray(s)

uncooked zucchini

1 medium, sliced crosswise into 1/8-inch-thick slices

yellow summer squash

1 medium, sliced crosswise into 1/8-inch-thick slices

uncooked sweet potato(es)

2 small, peeled and sliced crosswise into 1/8-inch-thick slices

uncooked carrot(s)

2 large, peeled and sliced diagonally into 1/8-inch-thick slices

kosher salt

1 tsp, or more to taste

fresh oregano

1 tsp, or more to taste

Instructions

  1. Preheat oven to 200ºF. Coat 2 large baking sheets with cooking spray.
  2. Place zucchini and squash in a single layer on one baking sheet. Place potatoes and carrots in a single layer on other baking sheet. Coat vegetables with cooking spray and season tops of vegetables with salt and oregano.
  3. Roast for 1 hour and then rotate trays. Roast until vegetables are crisp and dry, about 30 to 60 minutes more. Yields about 1/3 cup per serving.

Notes

If possible, use a mandolin to evenly slice the vegetables.To keep chips crisp, store completely cooled chips in an airtight container or zip-close plastic bag for up to 3 days. To re-crisp already cooked chips that have gone soft, cook on a baking sheet for about 10 minutes at 250ºF.Try substituting red potatoes, turnips or rutabagas for a delicious change of pace.

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