Recipe

Baked Veggie Chips with AEVO Avocado Oil

Ingredients:

• 2 medium sweet potatoes, thinly sliced
• 2 medium zucchinis, thinly sliced
• 1 large carrot, thinly sliced
• 1 tablespoon AEVO Organic Avocado Oil
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder (optional)
• ½ teaspoon paprika (optional)
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the Oven:
   Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with AEVO Organic Avocado Oil.
2. Prepare the Vegetables:
   Wash and peel the sweet potatoes and carrots. Slice all the vegetables (sweet potatoes, zucchinis, and carrots) into thin, even slices. The thinner the slices, the crispier the chips will be.
3. Toss in Avocado Oil:
   In a large bowl, toss the veggie slices with AEVO Organic Avocado Oil, ensuring they are evenly coated. Add sea salt, black pepper, garlic powder, and paprika (if using) and mix well.
4. Arrange on Baking Sheet:
   Arrange the veggie slices in a single layer on the prepared baking sheet, making sure they do not overlap. You may need to use two baking sheets for better air circulation.
5. Bake:
   Bake for 15–20 minutes, flipping the veggie slices halfway through to ensure even baking. Keep an eye on them towards the end to prevent burning. The chips should be golden brown and crispy.
6. Cool and Serve:
   Once baked, remove from the oven and let them cool for a few minutes. Garnish with fresh parsley if desired and serve immediately.

These baked veggie chips are a great alternative to traditional fried chips, providing a healthier option that’s rich in vitamins, fiber, and healthy fats. Enjoy them as a snack or serve them alongside your favorite dips!