Herbed vegetable chips

2
Total Time
2 hr 15 min
Prep
15 min
Cook
2 hr
Serves
4
Difficulty
Easy
Chips are quintessential party and snack food, and this recipe offers a make-your-own option made from delicious, colorful vegetables. If possible, use a mandolin to evenly and thinly slice the vegetables. The low oven temperature is crucial here as it removes the moisture from the vegetables, making them crisp, without burning them. Spread the vegetables out on the baking sheets. If they’re too crowded, they’ll steam rather than roast, and you’ll end up with soggy chips. Once baked, to keep the chips crisp, cool them completely, and store 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 250°F.

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.

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