Preheat oven to 350°F (177°C) or 375°F (190°C) if veggies are more than 1/16″ thick.
Place silicone mats on baking sheets.
Peel, wash, and dry veggies. Remove any inedible parts.
1 large Sweet potato
Use mandolin to create thin veggies slices (1/16-inch or ⅛-inch). The goal is to have each batch the same thickness for even baking.
Combine oil and any desired seasonings and brush onto veggie slices. Place on silicone baking mat as you go.
1 Tablespoon Olive oil, Salt and pepper, Seasonings
Bake in oven for 10-20 minutes. Turn chips half way through baking. Brush on more oil if needed.
Remove from oven when desired crispness achieved. Each veggie bakes at a different rate and time depends on whether you want them chewy (shorter time) or crispy (longer).
Transfer to cooling rack and allow to cool thoroughly.
Add additional seasoning if needed.
Serve & Store
Serve with favorite dipping sauce.
Store in airtight container in fridge up to 5 days. Can also be frozen for 3 months and added to soups and stews.
I encourage you to experiment. Any veggie that can be sliced and baked is fair game. Green beans should be blanched first.
Leafy veggies like spinach, Chinese cabbage, and kale should be torn up into small pieces.
Stay by the oven. How fast the veggies cook depends on how much water content they have. Some will dry quickly (which leads to burning) and others take their sweet time.
The edges will start to curl as the veggie slices get crisp.
If veggie slices are not getting crisp, place a hot baking sheet on top of them in the oven to cook them from both sides.
Flash freeze* leftover and use them in soups and stews.
*To flash freeze, spread chips out on a lined baking tray and place in freezer until frozen, then place them in a freezer bag. Flash freezing prevents the chips from sticking to each other. Nutritional information is approximate only using a large sweet potato as an example.