Cumin Lime Sweet Potato and Zucchini Chips

Steps

1. Preheat the oven to 250°F (120°C) and line two baking sheets with parchment.
2. Slice the sweet potato and zucchini as thin and even as you can, ideally on a mandoline.
3. Lay the zucchini slices on a clean towel, sprinkle with half of the salt, wait 10 minutes, then press them dry.
4. In a small bowl, stir together the cumin, paprika and garlic powder to make the spice mix.
5. In a large bowl, toss the sweet potato with half of the olive oil and half of the spice mix. Spread it in a single layer on the first baking sheet.
6. In the same bowl, toss the zucchini with the remaining half of the olive oil and the remaining half of the spice mix. Spread it in a single layer on the second baking sheet.
7. Bake for 50 to 60 minutes, flipping the chips and swapping the pans halfway through. Pull out each chip as soon as it is crisp and lightly browned at the edges.
8. While the chips are still warm, drizzle them with the lime juice and sprinkle with the remaining half of the salt.
9. Let the chips cool on the pans for 10 minutes, until they crisp up fully, then serve.