Categories: Appetizers- Snacks

Ingredients

• 8 oz. each of whatever root vegetables you like
• oil for the pans
• fine salt to taste

Directions

1. Preheat oven to 400 degrees. For lotus and taro roots, increase temperature to 450 degrees.

2. Brush each of 3 cookie sheets with a tsp. vegetable oil.

3. Slice 8 oz. of each vegetable paper-thin with adjustable blade slicer. Arrange in a single layer on prepared sheets; brush lightly with oil.

4. Bake in batches until golden and crisp, 7 to o9 minutes for beets, Jerusalem artichokes and sweet potatoes. Cool chip on wire rack.

5. makes about 100 chips per 8 oz.

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