A wholesome snack made by thinly slicing potatoes, zucchini, and carrots and baking them until crisp. This recipe is not fried and offers kids who love chips a nutritious alternative with no added frying oil.
Slice the potato, zucchini, and carrot as thinly as possible. Pat them dry with a paper towel to remove excess moisture.
Put the slices in a bowl and toss with the olive oil and thyme, making sure each slice is lightly coated.
Arrange the slices in a single layer on a parchment-lined baking sheet. Bake in an oven preheated to 180°C / 355°F for about 25 minutes, until the edges are browned and crisp. Let stand for a few minutes before serving.
Slice the vegetables as thinly and evenly as possible for crisp chips; a mandoline makes this easier. Arrange them in a single layer, or they will not crisp. They become firmer a few minutes after coming out of the oven. Eat them the same day.
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