Veggie Chips

These veggie chips are a Crunchy, crispy and a guilt-free snack that takes just 20 minutes to make! Low in calories and fat, and so much better than store bought!

Ingredients
1x
2x
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▢1 large Golden Beetroot
▢1 large Beetroot
▢1 large Zucchini
▢1 Large Carrot
▢1 Small Sweet Potato
▢1 Small rutabaga or turnip
▢1/2 teaspoon pepper Adjust to taste
▢1 spray Oil Optional

Instructions
Preheat the oven to 200C/400F.

Slice all the veggies into uniformly thin slices with a knife or mandoline. In a bowl, toss them with the oil, salt, and pepper until evenly coated.

Spread out on a baking pan lined with parchment paper, minimizing overlap. Bake for 10 minutes at 400F. Flip. Bake for another 5-10 minutes until crispy and slightly brown but not burnt. Watch them carefully and even remove some early if they are browning before the others.

Remove from the oven and allow to cool for a few minutes before eating.