Crispy Baked Vegetable Chips
Preheat the oven to 200 F. Line 4 baking sheets with foil and spray the foil with olive oil spray.
Wash and dry the vegetables. Using a mandolin (a must) slice the vegetables very thin (about 1/16 of an inch thick). Place vegetables in a single layer on the baking sheets (they take up a lot of room while raw, but will shrink much smaller as they cook). Spray the vegetable slices with olive oil spray then sprinkle with salt and pepper.
Place the pans in the oven and bake for about 2 hours until medium golden brown and crisp. If your oven bakes unevenly, as mine does, you will need to watch the vegetables carefully, checking them every 20 minutes or so to rotate the pans and remove the chips that brown more quickly.
Transfer the browned chips to a baking sheet lined with a paper towel to cool for a few minutes before eating. They are delicious on their own, or sprinkled on top of soup or salad.
Recipe from Curly Girl Kitchen