I’ve made these chips both in my Global Sun Oven and my conventional oven; the Global Sun Oven wins hands down. The biggest challenge, no matter which oven you use, is fitting them all on the baking sheets. One small vegetable goes a long way when it’s sliced 1/8 of an inch thin.
A mandolin will make the prep work easier, but with a little patience and a sharp knife you can slice everything by hand.
Solar Veggie Chips
(adapted from Weight Watchers®)
1 Zucchini, sliced crosswise into 1/8-inch-thick slices
1 yellow summer squash, sliced crosswise into 1/8-inch-thick slices
1 small sweet potato, peeled and sliced crosswise into 1/8-inch-thick slices
1 large carrot, peeled and sliced crosswise into 1/8-inch-thick slices
1 teaspoon kosher salt
1 teaspoon oregano
Remove leveling tray, place a rack on the floor of the cooking chamber, and set Global Sun Oven out to preheat.
Spray pizza pans, or any baking sheets that will fit in the cooking chamber. Spread the sliced vegetables on the pizza pans. Coat with more cooking spray and season with salt and oregano. Stack the pans using canning rings or cookie cutters to keep them separated. Place the pans in the cooking chamber. Keep the glass door propped open by resting it on the latches turned inward. Keep the Global Sun Oven focused to maintain a temperature between 200ºF and 250ºF. Roast until vegetables are crisp and dry, removing the ones that may crisp faster as you go along. It should take about 1 1/2 hours to roast all the vegetables.