Ingredients
Kosher salt to taste
1/2 cup grated parmesan
1/2 teaspoon garlic powder
1 tablespoon olive oil or melted butter
1/2 teaspoon salt
2 medium zucchini, washed and trimmed
Additional Kosher salt to taste
1 cup grated parmesan
2 medium sweet potatoes, washed and skinned
2 medium red-skinned potatoes, washed
1 teaspoon garlic powder
1 teaspoon Kosher salt
2 tablespoons butter, melted
1/4 cup olive oil, divided
Step by step
Preheat the oven to 400 degrees F and brush two large rimmed baking sheets with 1 tablespoon olive oil each. Set aside. In a large bowl, combine the remaining olive oil with the melted butter, salt and garlic powder. Set aside. Fill another large bowl with cold water.
Fit the KitchenAid® 13-Cup Food Processor with the slicing disc and set the external slicing control to one notch above Thin. Place one potato or sweet potato into the 3-in-1 feed tube (use whichever tube fits your potatoes best). Use the food pusher to press against surface of slicing disc. Turn the processor on low, keeping up a medium amount of pressure on the potato for even 1/8-inch slices. Repeat with the remaining potatoes.
Transfer the potato slices to the bowl with cold water and stir for a few minutes to remove excess starch. Lay flat on paper towels and blot dry with more paper towels to remove as much moisture as possible. Transfer to the bowl with olive oil mixture and toss to coat well. Lay the potato slices out in a single layer on the prepared baking sheets, regular potatoes on one sheet and sweet potatoes on the other.
Bake 15 to 20 minutes, rotating the baking sheets halfway through, until golden brown and crisp. Start checking at 15 minutes and remove any chips that are done; set them to dry on a cooling rack. Continue to cook any chips that need more time, until all are done to your liking. Sweet potatoes may take a little more time to crisp up. After removing all the red-skinned potatoes, you can turn off the oven, put the sweet potato slices back in, and prop oven door open with the handle of a wooden spoon to let them continue to crisp.
For the zucchini chips: Fit the KitchenAid® 13-Cup Food Processor with the slicing disc and set the external slicing control to one notch above Thin. Use the food pusher to press the end of the zucchini firmly against the slicing disc. Turn the processor on low, keeping up a constant pressure on the zucchini for even 1/8 inch slices. Repeat with the other zucchini.
Place the zucchini slices in a sieve in the sink or over a bowl. Salt the zucchini slices and toss to combine, to help remove excess moisture. Let them drain at least 30 minutes. Lay the zucchini on a layer of paper towel and blot dry with additional paper towel. Place in a bowl and add the olive oil or butter and the garlic powder. Toss to combine.
Preheat the oven to 250 degrees F and line two large baking sheets with parchment paper. Lay the zucchini slices in a single layer on the baking sheets. Bake 80 to 90 minutes, until dry, browned and crisp, rotating the sheets halfway through baking.
Remove and sprinkle with grated parmesan and salt to taste. If you are not serving immediately, return to the warm oven (with the oven off) and prop open the oven door with a wooden spoon to stay warm and crisp.