Herb Baked Vegetable Chips
Crispy homemade vegetable chips seasoned with herbs for a healthy Mediterranean-inspired snack.
7 min
Prep
13 min
Cook
4
Serves
98
Calories
Macros · per serving
1g protein
12g carbs
6g fat
Ingredients
For 4 servings
- 2 zucchini
- 2 carrot
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- salt — to taste
- black pepper — to taste
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Wash and thinly slice the zucchini and carrots into uniform rounds using a knife or a mandoline slicer.
- 3
In a large bowl, combine the sliced vegetables with olive oil, dried oregano, dried thyme, salt, and black pepper. Toss until all slices are evenly coated.
- 4
Spread the vegetable slices in a single layer on a baking sheet lined with parchment paper, ensuring they do not overlap.
- 5
Bake in the preheated oven for 10-15 minutes, or until the edges are golden and crispy. Monitor closely to prevent burning.
- 6
Remove from oven and let cool slightly. Serve warm or at room temperature for a delicious snack.
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