Crispy Seasoned Vegetable Chips

1. 1

   Evenly space three racks in oven, and preheat oven to 300F.

2. 2

   Line three baking sheets with parchment paper.

3. 3

   Slice vegetables to 1/8-inch thickness using mandoline or very sharp knife.

4. 4

   (You should have 4 cups sliced vegetables.)

5. 5

   Pour 1/2 tsp.

6. 6

   oil onto each prepared baking sheet, and use pastry brush to coat parchment.

7. 7

   Place sliced vegetables on baking sheets without letting them touch.

8. 8

   (Dont mix different vegetables on same sheet.)

9. 9

   Brush vegetables with remaining 1 1/2 tsp.

10. 10

    oil, and sprinkle with salt.

11. 11

    Place chosen spice in small, fine-mesh strainer, then lightly tap edges of strainer to sprinkle spice over chips.

12. 12

    Place baking sheets in oven, and bake 20 to 30 minutes, rotating trays every 7 to 10 minutes, or until vegetables begin to brown on edges and look dry.

13. 13

    (To test, take 1 chip off baking sheet, cool on counter 30 seconds, then taste for crispiness.)

14. 14

    Cool 1 minute on baking sheet, then transfer to large bowl or cooling rack to cool completely.

* Per serving · 4 servings · Values may vary.

No additional tips available.