Veggie Chips

Healthy baked vegetables. You won’t even know they are good for you!

Directions:

  1. Preheat oven to 350°. Place parchment paper on a baking sheet and layer sliced vegetables on sheet, making sure not to overlap.
  2. Brush vegetables with olive oil and sprinkle with salt and pepper. Bake for 15 minutes, then flip chips and bake for 15 minutes or until crisp and browned. Let cool, then store in an airtight container for up to 3 days.

TIP: Serve with your favorite dip or greek yogurt.

Recipe Courtesy of Chef Alyssa,
ALDI Test Kitchen

Ingredients:

1 large zucchini, sliced into 1/8-inch rounds

1 large squash, sliced into 1/8-inch rounds

1 large carrot, peeled and sliced into 1/8-inch rounds

2 large sweet potatoes, peeled and sliced into 1/8-inch rounds

2 tablespoons Carlini Pure Olive Oil

1 teaspoon Stonemill Essentials Iodized Salt, to taste

1 teaspoon Stonemill Essentials Ground Black Pepper, to taste


Prep Time:
10 minutes

Cook Time:
30 minutes

Total Time:
40 minutes


Servings:
4