These veggie chips are a Crunchy, crispy and a guilt-free snack that takes just 20 minutes to make! Low in calories and fat, and so much better than store bought!
Slice all the veggies into uniformly thin slices with a knife or mandoline. In a bowl, toss them with the oil, salt, and pepper until evenly coated.
Spread out on a baking pan lined with parchment paper, minimizing overlap. Bake for 10 minutes at 400F. Flip. Bake for another 5-10 minutes until crispy and slightly brown but not burnt. Watch them carefully and even remove some early if they are browning before the others.
Remove from the oven and allow to cool for a few minutes before eating.
Video
Notes
TO STORE: Leftovers can be stored at room temperature in an air tight container for up to two weeks. TO FREEZE: Place the cooked and cooled chips in a ziplock bag and store it in the freezer for up to two months.