Oven Roasted Herbed Vegetable Chips

Thin slices of yellow summer squash, zucchini, sweet potatoes, and carrots baked until golden brown.

Ingredients -

4 servings Olive Oil Cooking Spray
1 medium Yellow Summer Squash, sliced crosswise in 1/8-inch thick slices
1 medium Zucchini, sliced crosswise into 1/8-inch thick slices
2 small Sweet Potatoes, peeled and sliced crosswise in 1/8-inch thick slices
2 large Carrots, peeled and sliced diagonally into 1/8-inch thick slices
1 teaspoon Salt, or to taste
1 tablespoon Oregano, or to taste

Preparation:

1. Preheat oven to 200 F.

2. Cover 2 baking sheets with foil.

3. Place squash and zucchini slices on one baking sheet in single layer.

4. Place carrots and vegetables on second baking sheet.

5. Spray all vegetables with non-stick cooking spray.

6. Season with salt and oregano.

7. Bake 60 minutes. Continue baking until all vegetables are crisp and dry.

Cooking Tip

Salting Squash

Salting squash will pull out water from squash. Cut squash lengthwise, salt and place in colander for up to a half hour.

Squash Tips

Browning Squash

For best results, salt the squash first and let it drain in a colander for a half hour before sautéing. Otherwise the squash will just stew in its own juices, and will not brown nicely.