Vegetable Chips

Name: Vegetable Chips
Ingredients: 2 -3 lbs assorted sweet potatoes (root vegetables) or 2 -3 lbs russet potatoes (root vegetables) or 2 -3 lbs carrots (root vegetables) or 2 -3 lbs daikon radishes (root vegetables) or 2 -3 lbs turnips (root vegetables) or 2 -3 lbs parsnips (root vegetables) or 2 -3 lbs rutabagas (root vegetables); salt; cooking spray

3 ingredients

9 steps

Ingredients

2 -3 lbs assorted sweet potatoes (root vegetables) or 2 -3 lbs russet potatoes (root vegetables) or 2 -3 lbs carrots (root vegetables) or 2 -3 lbs daikon radishes (root vegetables) or 2 -3 lbs turnips (root vegetables) or 2 -3 lbs parsnips (root vegetables) or 2 -3 lbs rutabagas (root vegetables)
salt
cooking spray

Directions

1

Sprinkle the vegetables lightly but evenly with salt and allow to stand at room temperature for 30 minutes.
2

Rinse in cold water and dry completely with paper towels.
3

Spray a baking sheet lightly with the cooking spray and arrange the sliced vegetables in a single layer on.
4

the sheet.
5

Spray the vegetables lightly with cooking spray and bake in a preheated 275 degree oven for 40 to 60 minutes.
6

Check the vegetables frequently and remove them as they are dry.
7

They will become more crisp as they cool.
8

Season with salt and store in an airtight container for up to two weeks.
9

Makes about 4 to 6 cups, to serve 4 to 6.