Sun Chipotle-Lime Veggie Chips

The Sun Oven does not need to be at maximum temperature for these chips to come out. If condensation builds up during cooking, unlatch the glass door to let it escape. The temperature will go down a little but it will keep the chips from getting soggy.

Sun Oven Chipotle-Lime Veggie Chips

A spicy solar snack

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Course Snack

Cuisine Dairy free, Gluten Free, Vegetarian

Servings 4 People

Calories 94 kcal

Equipment

• 1 Sun Oven
• 1 Set of stacking baking racks

Ingredients

  

1x2x3x

• 1 carrot (scrubbed)
• 1 zucchini
• 1 small sweet potato (scrubbed)
• 1 tablespoon vegetable oil
• 1 ½ teaspoon grated lime zest
• ½ teaspoon kosher salt
• ⅛ teaspoon chipotle chile powder

Instructions

 

• Set Sun Oven out to preheat
• Line baking racks with parchment paper.
• Use a mandolin slicer, food processor slicing attachment, or a sharp knife and a lot of patience to slice the vegetables very thin.
• Place the vegetables in a large bowl. Add the oil, lime zest, salt, and chile powder. Toss to coat.
• Arrange the slices in a single layter on the prepared racks. Back until browned, checking often and removing chips as they brown. 45 minutes to 1 hour.
• Chips will crisp as they cool.

Notes

The Sun Oven does not need to be at maximum temperature for these chips to come out. If condensation builds up during cooking, unlatch the glass door to let it escape. The temperature will go down a little but it will keep the chips from getting soggy.

Nutrition

Calories: 94kcalCarbohydrates: 14gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.02gSodium: 337mgPotassium: 369mgFiber: 3gSugar: 4gVitamin A: 10680IUVitamin C: 11mgCalcium: 30mgIron: 1mg

Keyword chipotle, dairy free, gluten free, spicy, vegetarian

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