Baked Veggie Chips

Ingredients

• Sweet potato

  Raw, unprepared

  2 sweetpotato, 5" long or 260g

• Beets

  Raw

  2 beet or 164g

• Turnips

  Raw

  2 medium or 244g

• Salt

  Coarse, Kosher - Kroger

  1 Serving or 100g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

Directions

1. Preheat oven to 275 degrees.
2. Scrub all the vegetables under cool running water.
3. Thinly slice the vegetables using a sharp knife or mandoline, about 1/16-inch thickness.
4. Lay the slices on paper toweling and sprinkle liberally with kosher salt. Allow to rest 15-20 minutes, then rinse under cool water and pat dry to remove as much liquid as possible.
5. Line the baking sheets with parchment and brush with olive oil. Lay the vegetable slices in a single layer on the baking sheets; drizzle the chips with a scant amount of olive oil.
6. Bake in preheated oven for 40-50 minutes, turning the chips about every 15 minutes.
7. Remove from oven, sprinkle with kosher salt, and allow to cool.
8. Serve immediately or store at room temperature in airtight container for up to one week.

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• Veggie Twice Baked Potatoes
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