Ingredients:
- 2 sweet potatoes
- 2 zucchinis
- 3 tbsp olive oil
- Rosemary Sea Salt, for seasoning
Instructions:
- Preheat Oven: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
- Prepare the Vegetables: Thinly slice the sweet potatoes and zucchini using a mandoline or sharp knife for even slices.
- Coat with Olive Oil: Place the sliced vegetables in a bowl, drizzle with olive oil, and toss to coat evenly.
- Season: Sprinkle the vegetables with Rosemary Sea Salt, tossing gently to ensure all slices are seasoned.
- Bake: Arrange the slices in a single layer on the prepared baking sheets. Bake for 15-20 minutes, flipping halfway through, until the edges are golden and crispy.
- Serve: Let the chips cool slightly, then serve immediately for the best crunch.
Why Rosemary Sea Salt?
Rosemary Sea Salt enhances the natural flavors of the vegetables with its aromatic, herby profile and perfectly balanced saltiness. It turns simple veggie chips into a gourmet snack that’s full of flavor.
Serving Tip:
Pair these veggie chips with your favorite dips, like hummus or tzatziki, for a satisfying treat. Store leftovers in an airtight container to keep them crispy.
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