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Veggie Chips Recipe

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This recipe for Veggie Chips, by , is from The Boehm/Zitzmann Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kim Zitzmann
Added: Saturday, August 8, 2009

Category:
Category:

Ingredients:  
Ingredients:  
thinly sliced vegetables
2 tablespoons of olive oil
salt

Directions:
Directions:
Heat the oven to 400. In a bowl, toss your veggies and your two tablespoons of olive oil. Place the veggies on a generously oiled cookie sheet or two, making sure the pieces don't overlap and sprinkle them with salt. Keep in mind that since some veggies cook faster than others, you might want to keep them separated on the pan. Bake, checking often, until the pieces are browned and crisp. Flip the pieces halfway through the cooking time. For example, if you use kale, it takes about 8 minutes, but parsnips and carrots take about 10 minutes. Potatoes will take about 16 minutes! When the chips are done, transfer them to a bowl or plate lined with paper towels to absorb any excess oil.

 

 

 

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