Vegetable Chips

1 sweet potato, peeled and thinly sliced1 zucchini, thinly sliced1 summer squash, thinly sliced1 carrot, thinly sliced1 jicama, peeled and thinly slicedKosher salt2 tablespoons olive oil#188; teaspoon paprika#188; teaspoon cayenneGround black pepper, to tasteHeat the oven to 300 degrees. Line a rimmed baking sheet with parchment paper, then set a metal cooling rack over it.Arrange the vegetable slices in a single layer on several layers of paper towels. Sprinkle them lightly with salt, then let sit for 20 minutes. Pat the vegetables dry with additional towels.Arrange the vegetable slices in a single layer on the cooling rack.In a small bowl, whisk together the oil, paprika, cayenne and a bit of salt and black pepper. Brush the mixture over the vegetable slices.Bake for 30 minutes, or until the chips are crispy. Season with additional salt and pepper, if desired.Serves six.@Recipe nutrition:Nutrition values per serving: 125 calories, 5 g fat (1 g saturated), 19 g carbohydrates, 8 fiber, 3 g protein, 0 cholesterol, 109 mg sodium.Joseph DeVita, Associated Press