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This is just the base recipe. I highly encouraged you to experiment with different herbs and spices to your preferences. I personally like a bit of heat, but perhaps you are more an onion/garlic kind of person. Spices provide a host of health benefits and don’t alter the nutrition content (ie carbs, calories etc) negatively.
Add other seasonings as desired: rosemary, garlic powder, pepper, paprika, parsley, oregano, turmeric, ginger etc
Every oven cooks a bit differently. If you have problems with sticking or burning, you might try reducing the heat and baking them for longer.
An alternate way of doing these is in a dehydrator if you have one. The nice thing about the dehydrator is that it induces crispness through extracting water rather than adding heat. So you don’t need to use oil as they won’t stick and they will last longer if sealed and kept in an airtight container, since the moisture has been removed. I’ve dehydrated chips and they’ve stayed crisp several months in mason jars!
Chips should be eaten immediately or stored airtight for a few hours. They will likely be soft the next day depending on how much moisture has been baked out. If prepared in a dehydrator they will last much longer!