Step 1

Mix all spices in a small bowl: hot chili powder, sweet smoked paprika, cumin, garlic powder, and oregano.

Step 2

Peel the onion. Cut a bit from both ends (stem and root). Then, cut it in half. Now, place the half onion on its flat side and make horizontal cuts. I usually cut it as thin as the width of an onion layer.

Step 3

Wash the pepper. Lay it on its side and cut off the stem. Now, cut it in half and take the seeds out. Now, place the half pepper on its open flat side and make horizontal cuts of 1/4-inch (4-5 mm) wide.

Step 4

Place parchment paper in a sheet pan and place the prepared veggie strips on it.

Step 5

Sprinkle them with olive oil and season them with half of the spice mix, salt, and black pepper. Mix them with tongs.

Step 6

Roast them in a preheated oven of 430 Fahrenheit (ca. 221 °C).

Step 7

After 10 minutes, take the sheet pan out, turn the veggies with tongs, and sprinkle them with the other half of the spice mix. Roast them for 10 more minutes.