Veggie Chips
Ingredients
2 Large Parsnips or Carrots, peeled, skinny ends discarded and fat ends halved lengthwise
2 Sweet Potatoes or Rutabagas, peeled and halved crosswise
1 Celery Root, peeled and halved crosswise
2 Purple or Golden Beets, peeled and halved
Cold Pressed Olive Oil
Sea Salt, to taste
Directions
1. Using a mandolin or handheld slicer, slice the vegetables 1/16 inch thick
2. Place the vegetable slices on paper towels in a single layer
3. Sprinkle with sea salt
4. Let stand for 15 minutes, then blot dry
5. Position racks in the upper and lower thirds of the oven and preheat oven to 375F
6. Lightly coat 2 baking sheets with olive oil
7. Working in batches, place vegetable slices in a single layer on the baking sheets
8. Bake until crisp, about 20 minutes, and sprinkle with sea salt
9. Let cool on the baking sheets for 5 minutes
10. Transfer to a bowl
11. Wipe the baking sheets clean
12. Repeat with more olive oil and the remaining vegetable slices