Baked Vegetable Chips
- Preheat oven to 180°C (or 160°C for fan forced oven).
- Place Goliath baking paper on a baking tray and layer sliced vegetables on sheet, making sure not to overlap. Brush vegetables with olive oil and sprinkle with salt and pepper.
- Bake for 15 minutes, then flip chips and bake for 15 minutes or until crisp and browned.
- Let cool, then store in an airtight container for up to 3 days.
TIP: Serve with your favorite dip or Greek yogurt.