Baked Vegetable Chips

Method

  1. Preheat oven to 180°C (or 160°C for fan forced oven).
  2. 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.
  3. Bake for 15 minutes, then flip chips and bake for 15 minutes or until crisp and browned.
  4. Let cool, then store in an airtight container for up to 3 days.

TIP: Serve with your favorite dip or Greek yogurt.