Makes: 2 cups cooked chips
- 6 cups of vegetables, i.e. approximately 4 - 6 medium zucchini, or use a mixture of zucchini, yellow summer squash, kohlrabi, or turnip, sliced crosswise into 1/8" slices. It is preferable to use a mandolin for evenly sliced vegetables.
- unrefined coconut oil
- 1 teaspoon sea salt, or to taste
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
1. Preheat oven to 225°F (107°C).
2. Grease 2 large 12" x 18" baking sheets with coconut oil.
3. Place vegetables in a single layer on each baking sheet.
4. Put all spices in a small jar with a lid, and shake them until they are well-mixed.
5. Coat vegetables with a light brushing of coconut oil.
6. Sprinkle seasonings lightly over the vegetables.
7. Roast for 1 hour and then turn the trays around.
8. Roast until the vegetables are crisp and dry, 1 to 1 1/2 hours longer.
- To ensure the chips stay crisp, store them in an airtight container for up to 3 days in a dry cupboard.
- To re-crisp cooked chips that have gone soft, cook on a baking sheet for about 10 minutes at 250°F (121°C)