Crispy, flavorful, and totally healthy. The perfect accompaniment to any dip, or delicious on their own. We made these to go with a brie, peaches, and hot pepper dish for a "fun supper" night (which I like to have every now and then while drinking a few glasses of wine). They take a while, but the actual labor is not so much and the oven temperature is low enough that you do not need to be super attentive (also see note at the bottom for a quick fix alternative).
What you need:
Variety of vegetables (we used sweet potato, beets, carrots, and zucchini), sliced as thinly and evenly as possible. A mandolin would be handy for this, but I just used a sharp kitchen knife and mustered up whatever patience I could manage (let's just say the slices were not perfect). But, really, the thinner and more even they are, the better the results.
Olive oil spray
A couple of baking sheets
Seasoning- salt and whatever else you want to add (pepper, garlic, cumin, seasoned salt)
After slicing the vegetables, pat them dry with paper towels to get rid of extra moisture. Spray two large baking sheets LIGHTLY (all the vegetables are going to really shrink up and will end up greasy if you add to much oil.). Spread the vegetables across the baking sheets so that they are just touching. Spray lightly again and season with salt and whatever else you like (I've done just seasoned salt, just salt, and salt, pepper, and garlic on different occasions- all worked well).
Place in the oven and heat to 275 or 300 degrees Fahrenheit. Cook forever. Or 1 and half to 3 hours, depending on how thick you cut them. Since the oven temp is pretty low, you do not have to check them too often and worry about burning. The end result should be lightly browned, shrunken, and slightly crispy. Once they cool a little, they will finish crisping up.
Repeat with two more pans if you have the dedication (Two pans don't really make much because they shrink so much).
Enjoy by themselves or with the dip of your choice!
OR, IF YOU LACK PATIENCE:
You still have to suck up thinly and evenly slicing the veggies. But I've made the beets, regular potatoes, and carrots in my toaster oven at 425 degrees Fahrenheit or on a low broil in the oven for much less time (maybe 20 minutes with a possible need for flipping over). For these, I didn't even spray the beets or carrots with oil, just added a little salt. I did spray the potatoes though. You have to keep an eye on them with this method because they can burn quickly. Good luck!