Veggie Chips

• 1 whole Eggplant
• 1 whole Zucchini
• 1 whole Yellow Squash
• Salt To Taste
• Soybean Oil (or Preferred Oil)

1. Thinly slice all three of your vegetables (use a mandoline slicer if available).
2. Lay vegetables out in a single layer onto a sheet of wax paper.
3. Coat with a thin layer of salt and let sit for 30 minutes to 1 hour.
4. Then use a paper towel to absorb the moisture that has risen from the vegetables.
5. Coat the vegetables evenly with oil then place in a single layer onto a cooking sheet (or a few sheets, if needed).
6. Cook at the lowest temperature possible on your oven (or 200 degrees Fahrenheit).
7. Cook for 6-8 hours or until golden brown and crisp.
8. Turn the vegetables occasionally during the cooking process to prevent sticking.
9. Add salt if needed for serving.

eggplant, zucchini, salt, soybean oil

Taken from tastykitchen.com/recipes/appetizers-and-snacks/veggie-chips/ (may not work)