1 large zucchini (or 2 average size)
1 medium sweet potato
Ground chipotle pepper (or paprika or any other spice of your choice)
Preheat oven to 425 degrees. Slice the zucchini and sweet potato with a mandolin. Don't go too thin, otherwise the zucchini will disintegrate in the oven. You could try cutting the vegetables with a knife, but my skills aren't that great. Line a baking sheet with a Silpat or parchment paper and lay out the veggie chips. Drizzle with a very small amount of olive oil and sprinkle with the salt, pepper, and chipotle pepper. Less is better because the veggie chips get a little salty when they dry out from cooking. In total, I used probably less than 1/2 tsp. total of the seasoning. Make sure all the chips are flat and not touching. Bake for 15 minutes, check/rotate the chips as needed and then bake for another 15 minutes. The sweet potato chips may need a little extra time. Allow to cool on the baking sheet so they stay crispy. I had mine for dinner with a tuna melt. So good! Makes 1-2 servings (really, I ate them all so I'd say one serving)
Hi, I'm Michelle and based in the Minneapolis/St. Paul area. I love all things cooking and baking and would love to inspire you to create something of your own!