· 1 large carrot, peeled
· 1 medium zucchini
· 2 tsp. olive oil
· 1 to 2 tsp. sweet curry powder (stick with 1 teaspoon for milder chips)
· salt + pepper to taste
1. Preheat oven to 350 degrees. Spray a large rimmed baking sheet with olive oil mister or cooking spray. Holding onto the small end of the carrot, use a Y-shaped peeler to peel paper thin carrot and zucchini strips. Try your best to make them uniform in thickness.
2. Place strips in large bowl. Toss with olive oil, curry powder, salt and pepper. Transfer strips to baking sheet in a single layer; the edges can be touching, as they'll shrink when they bake, but don't overlap them.
3. Bake for 10-12 minutes or until chips are just starting to brown. Place baking sheet on a wire rack and cool until chips are crisp, about 3 minutes. Carefully remove chips from baking sheet (they are thin and will break easily!); eat right away or store in airtight container for up to 5 days.