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
1 carrot, scrubbed
1 small sweet potato, scrubbed
1 tablespoon vegetable oil
1 1/2 teaspoons grated lime zest
1/2 teaspoon kosher salt
1/8 teaspoon, chipotle chile powder
Set Sun Oven out to preheat. Line baking racks with parchment paper.
Use a mandoline slicer, food processor slicing attachment, or a sharp knife and a lot of patience to slice the vegetables very thin. Place the vegetable in a large bowl. Add the oil, lime zest, salt, and chile powder. Toss to coat.
Arrange the slices in a single layer on the prepared racks. Bake until browned, checking often and removing chips as they brown, 45 minutes to 1 hour. Chips will crisp as they cool.