Vegetable Chips
Source of Recipe
chef at world recipes
2 - 3 lbs (900 - 1350 g) assorted root vegetables, such
as sweet potatoes, russet potatoes, large carrots, daikon
radishes, turnips, parsnips, rutabagas (Swedes), or beets,
peeled and sliced as thinly as possible
Salt
Cooking spray
Sprinkle the vegetables lightly but evenly with salt and allow to
stand at room temperature for 30 minutes. Rinse in cold water and dry
completely with paper towels. Spray a baking sheet lightly with the
cooking spray and arrange the sliced vegetables in a single layer on
the sheet. Spray the vegetables lightly with cooking spray and bake
in a preheated 275 (130C) oven for 40 to 60 minutes. Check the
vegetables frequently and remove them as they are dry. They will
become more crisp as they cool. Season with salt and store in an
airtight container for up to two weeks. Makes about 4 to 6 cups (1 -
1.5 L), to serve 4 to 6.
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