Vegetable Chips 2

Suz's Notes: There are some challenges with this recipe we have received from member feedback. Some say it stays soggy and some say it can burn easily. A convection oven would be better for making them, by helping dry them out as they bake.

Ingredients

• 1 medium zucchini, sliced crosswise into 1/8" slices
• 1 medium yellow summer squash, sliced crosswise into 1/8" slices
• 2 small kohlrabi, peeled and sliced crosswise into 1/8" slices
• 1 turnip, peeled and sliced crosswise into 1/8" slices
• unrefined coconut oil
• 1 teaspoon ocean sea salt, or to taste
• 1 teaspoon fresh oregano, or to taste

All dried and ground herbs and spices must be organic or certified organic from the health store because all commercial products
are irradiated (zapped with radiation) which change and damage the body's cells if consumed.

Preparation

1. Preheat oven to 200°F.
2. Coat 2 large baking sheets with coconut oil.
3. Place zucchini and squash in a single layer on one baking sheet.
4. Place kohlrabi and turnip in a single layer on other baking sheet.
5. Coat vegetables with another light brushing of coconut oil and season them with sea salt and oregano.
6. Roast for 1 hour and then turn the trays around.
7. Roast until vegetables are crisp and dry, about 30 to 60 minutes more.

Tips

• Use a mandolin to evenly slice the vegetables.
• To keep chips crisp, store them in an airtight container 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 250°F.