Herbed vegetable chips
1
Points® value
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
Uncooked yellow summer squash
1 medium, sliced crosswise into 1/8-inch-thick slices
Uncooked sweet potato
2 small, peeled and sliced crosswise into 1/8-inch-thick slices
Carrots
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