heRbed VegetabLe chips

By blum099

pRep time: 15 mIn | cOOking time: 120 mIn | LeVeL Of 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

• 4 sprays olive oil cooking spray
• s 1 medium zucchini, sliced crosswise into 1/8-inch-thick slices
• s 1 medium yellow summer squash, sliced crosswise into 1/8-inch-thick slices
• s 2 small sweet potatoes, peeled and sliced crosswise into 1/8-inch-thick slices
• s 2 large carrots, peeled and sliced diagonally into 1/8-inch-thick slices
• 1 tsp kosher salt, or more to taste
• 1 tsp fresh oregano, or more to taste

Details

Servings 4
Preparation time 15mins
Cooking time 135mins

Preparation

Step 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: 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