Sun Oven Chipotle-Lime Veggie Chips
A spicy solar snack
Servings: 4 People
Calories: 94kcal
Equipment
- 1 Sun Oven
Ingredients
- 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: 94kcal | Carbohydrates: 14g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 337mg | Potassium: 369mg | Fiber: 3g | Sugar: 4g | Vitamin A: 10680IU | Vitamin C: 11mg | Calcium: 30mg | Iron: 1mg
