Mixed Root Veggie Chips
Talk about a fun way to eat the rainbow! You can use big carrots, beets, purple sweet potatoes, and parsnips to get a whole array of color on your plate. The best way to get these veggie chips uber thin is by using a mandoline slicer, but a strong word of caution: Please be careful. Use the cutting guard and don't multitask while you are slicing. Keep your focus on the very sharp blade in front of you. I don't want you making a finger chip. You can also use the slicing attachment on your food processor, or a special chopping tool.
Ingredients:
- 6 Medium assorted root veggies (carrots, golden beets, purple beets, sweet potatoes, parsnips, turnips), sliced paper-thin on a mandoline (4 cups total).
- 3 tablespoons extra virgin olive oil.
- 1 tablespoon ground cumin or tumeric.
- Himalayan pink salt.
Directions:
- Preheat the oven to 325F. Line a large baking sheet with parchment paper or a silicone baking mat.
- Wash all the root veggies with ...
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