homemade ROOT VEGGIE CHIPS

Many veggies can be transformed into deliciously crisp chips with just a little help. These chips are best eaten the day they are made, though we don’t think that will be a problem!

Ingredients: 

• 1 large sweet potato
• 2 large parsnips
• 2 large carrots
• 2 large beets
• 1 tablespoon olive oil

Method: 

Preheat the oven to 375°F. Prepare 2 large baking sheets with spray oil and set aside.

Cut sweet potato, parsnips, carrots and beets into 1/8-inch-thick slices (preferably using a mandolin). Place in a bowl and toss with 1 tablespoon oil until evenly coated.

Arrange half of the vegetable slices in a single layer on the prepared baking sheets. Bake 15 minutes. Remove the baking sheets from the oven and flip each chip over. Return to the oven, switching the baking sheet position and bake 15 to 25 minutes longer or until chips are golden brown and crisp. You may have to remove some chips if they brown before others. Repeat with remaining vegetable slices.