Veggie Chips

1 large zucchini (or 2 average size)
1 medium sweet potato
Olive oil
Salt
Pepper
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)