This is a pretty cool idea! I used zucchini and mushrooms, but I think most any veggie would work with this method. I have a friend who was spending $4 for just a few ounces of commercially prepared ones.
Baked Veggie Chips
Pre-heat the oven to 225F.
Using a food processor, mandolin slicer or by hand, thinly slice the desired veggies. I used 1 - 8" zucchini and 4 - 2" mushrooms.
Place the veggies into separate colanders, trying to lay them in a single layer. Salt them well. The salt will draw out the excess moisture and help them to bake more quickly.
Allow the veggies to drain for about 20 to 30 minutes, shaking them occasionally. Rinse them very well under running water to remove the excess salt. They will not need any additional seasoning. Shake off the excess water and place them in a single layer on separate baking sheets that have been sprayed with cooking oil spray, (or they could be lined with parchment paper, but I haven't tried this method.) Spray the tops with olive oil cooking spray.
Bake the veggies until they are no longer moist and just lightly golden brown. Remove them from the pans and enjoy!
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