Learn How To Make Oven-Roasted Zaatar Vegetable Chips With This And Video

• 2 medium sweet potatoes, scrubbed and dried, peels on
• 3 large sunchokes (also known as Jerusalem artichokes), scrubbed and dried, peels on
• 2 medium yellow beets, scrubbed and dried, peels on
• 2 medium purple beets, scrubbed and dried, peels on
• Olive oil spray (I like 365 Whole Foods brand)
• Sea salt and zaatar, for seasoning

1. Preheat the oven to 400F.
2. Spray a bunch of baking sheets lightly with olive oil cooking spray.
3. Using a mandolin slicer or a very sharp knife, slice the vegetables, pat them dry with paper towels, and keep them in separate piles (you dont want your red beets wreaking havoc on all of the other players in this game).
4. Arrange the vegetables on the prepared baking sheets in single layers, coat them them lightly with the olive oil spray, and generously sprinkle the top with salt and zaatar.
5. Bake until crispy, 10-13 minutes, rotating the baking sheets if needed (the sunchokes require a little less time, the beets a little more, so turn on that oven light and pay attention), until chips darken in spots and appear dried.
6. Remove from the oven and allow chips to cool and crisp up more, returning some chips to the oven if necessary.

sweet potatoes, artichokes, yellow beets, purple beets, olive oil spray, salt

Taken from www.foodrepublic.com/recipes/learn-how-to-make-oven-roasted-zaatar-vegetable-chips-with-this-recipe-and-video/ (may not work)