Roasted Veggie Chips

🧂 Ingredients

• 1 medium sweet potato

  thinly sliced (about 1/8 inch thick)
• 2 medium beets

  thinly sliced (about 1/8 inch thick)
• 1 zucchini

  thinly sliced (about 1/8 inch thick)
• 1 eggplant

  thinly sliced (about 1/8 inch thick)
• 1 tablespoon dried thyme
• 1 tablespoon dried rosemary
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon sea salt
• ¼ teaspoon black pepper

Instructions

• 1 Preheat the Oven: Preheat your oven to 400°F (200°C). Line two baking sheets
  with parchment paper.
• 2 Prepare the Veggies: Wash and peel the sweet potatoes and beets. Using a
  mandoline slicer or a sharp knife, thinly slice the sweet potatoes, beets,
  zucchini, and eggplant.
• 3 Season the Chips: In a large mixing bowl, combine the sliced sweet potatoes,
  beets, zucchini, and eggplant. Add dried thyme, dried rosemary, garlic powder,
  onion powder, sea salt, and black pepper.
• 4 Toss well to ensure all slices are evenly coated with the spices.
• 5 Arrange on Baking Sheets: Spread the seasoned veggie slices in a single layer on
  the prepared baking sheets, making sure they are not overlapping to ensure even
  cooking.
• 6 Bake: Bake in the preheated oven for about 25-30 minutes, flipping the chips
  halfway through, until they are crispy and lightly browned. Keep an eye on them
  to prevent burning, as cooking times may vary based on the thickness of the
  slices.
• 7 Cool and Serve: Once baked, remove the chips from the oven and let them cool on
  the baking sheets for a few minutes to crisp up further. Serve immediately or
  store in an airtight container for later.

Nutrition Info