cooking, how-to, recipe, vegan cooking, homemade crisps, baked potatoes, roasted vegetables, sage

1. Gather the ingredients

  • a few baby potatoes
  • 1 big sweet potato (or 2 medium ones)
  • 1 large zucchini (or 2 medium ones)
  • a fresh bunch of sage
  • extra virgin olive oil
  • coarse marine salt

cooking, how-to, recipe, vegan cooking, homemade crisps, baked potatoes, roasted vegetables, sage

2. Wash and thinly slice

Wash and thinly slice (don’t bother peeling) the sweet potato and baby potatoes using a mandolin slicer or sharp peeler.

cooking, how-to, recipe, vegan cooking, homemade crisps, baked potatoes, roasted vegetables, sage

3. Salt and let them sweat

Slice the zucchini and place each of the vegetables in separate bowls (or colander), sprinkle with a bit of salt, mix and leave for about 15 minutes to extract excess water. The less water they contain, the better they will bake. Rinse with a towel.

cooking, how-to, recipe, vegan cooking, homemade crisps, baked potatoes, roasted vegetables, sage

4. Prepare the tray

Add a dash of extra virgin olive oil to the bottom of a baking try, throw in the sage.

cooking, how-to, recipe, vegan cooking, homemade crisps, baked potatoes, roasted vegetables, sage

5. Bake

Place a single vegetable layer on the baking tray and place in oven preheated to 375 degrees. Bake for 10 minutes and flip over, then bake for another 10-15 minutes. Take out of the oven when the edges are curly and brown, checking every few minutes or so — some vegetables like beets or sweet potatoes will take longer to bake than others due to thickness. Be sure to check the thinner chips frequently as they burn easily!

cooking, how-to, recipe, vegan cooking, homemade crisps, baked potatoes, roasted vegetables, sage

6. Eat!

Remove from the oven, let them cool, eat, enjoy!

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Photos by Ana Lisa Alperovich for Inhabitots