A healthy snack made by thinly slicing potato, zucchini and carrot and crisping them in the oven. Prepared without frying, this recipe offers children who love chips a low-fat, nutritious alternative.
Slice the potato, zucchini and carrot as thinly as possible. Blot away excess moisture with a paper towel.
Place the slices in a bowl and toss with olive oil and thyme, making sure each slice is lightly coated.
Arrange the slices in a single layer on a tray lined with parchment paper. Bake in an oven preheated to 180 degrees for about twenty-five minutes, until the edges turn golden and crisp. Let rest a few minutes before serving.
Slicing the vegetables as thin and evenly as possible determines the crispiness; a mandoline slicer makes the job easier. Arrange the chips in a single layer — if they overlap, they won't crisp up. They firm up fully a few minutes after coming out of the oven. Consume the same day.
Patting the vegetable slices dry with a paper towel to remove excess moisture before arranging them gives a crispier result. A very small amount of olive oil is enough; too much softens the chips.
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