Vegetable and Mushroom Chips
⏳ Time
30 minutes
🥕 Ingredients
12
🍽️ Servings
4
Description
Be sure to bake in a single layer. You will likely need to cook on 2–3 baking sheets (several batches).
Ingredients
- Young zucchini - 1 piece
- Sweet Red Onion - 1 head
- Carrot - 1 piece
- Sweet Pepper - 1 piece
- Pickled Chanterelles - 5 pieces
- Tomatoes - 2 pieces
- Olive Oil - 2 tablespoons
- Salt - a pinch
- Fresh basil leaves - a pinch
- Dried Rosemary - a pinch
- Ground Cumin - a pinch
- Ground Black Pepper - a pinch
Step by Step guide
Step 1
Preheat the oven to 356°F. Wash the vegetables (peeling them or not is optional) and dry them. Slice the vegetables into rounds or wedges as thinly as possible (1.5–2 mm).
Step 2
Do not wash the mushrooms (champignons), remove the skin from the cap and stem with a knife. Slice them. Don't be afraid of brief thermal processing. Champignons can actually be eaten raw.
Step 3
Place the vegetable slices in a resealable plastic bag, pour in about 2 tablespoons of oil, seal the bag, and gently shake it so that the vegetable slices are coated with oil without breaking.
Step 4
Arrange the slices in a single (!) layer on a parchment-lined baking sheet and season with spices. Add salt to taste.
Step 5
Put the baking sheet in the preheated oven and bake until crispy for about 20 minutes (the edges will start to dry out and curl). Flip once.
Step 6
Let the finished chips cool on the baking sheet for 5 minutes and serve as a snack.
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