Core Recipe Servings | 4 Preparation Time | 15 min Cooking Time | 120 min Level of Difficulty | Easy
snacks | Roasting brings out the natural sweetness of most vegetables. Try substituting red potatoes, turnips or rutabagas for a delicious change of pace.
4 sprays olive oil cooking spray 1 medium zucchini, sliced crosswise into 1/8-inch-thick slices 1 medium yellow summer squash, sliced crosswise into 1/8-inch-thick slices 2 small sweet potato(es), peeled and sliced crosswise into 1/8-inch-thick slices 2 large carrot(s), peeled and sliced diagonally into 1/8-inch-thick slices 1 tsp kosher salt, or to taste 1 tsp fresh oregano, or to taste
Instructions
1. Preheat oven to 200ºF. Coat 2 large baking sheets with cooking spray. 2. Place zucchini and squash in a single layer on one baking sheet. Place potatoes and carrots on other sheet in a single layer. Coat vegetables with cooking spray and season tops of vegetables with salt and oregano. (Note: Use a mandolin to evenly slice vegetables if you have one.) 3. Roast for 1 hour and then rotate trays. Roast until vegetables are crisp and dry, about 30 to 60 minutes more. Yields about 1/3 cup per serving. (Note: To keep chips crisp, store in an airtight container or zip-close plastic bag for up to 3 days. To re-crisp already cooked chips that have gone soft, cook on a baking sheet for about 10 minutes at 250ºF.)
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
