Root Vegetable Chips

INGREDIENTS:
2 large beets, golden or red
2 medium yams
6 parsnips
4 carrots
2 medium potatoes
4 tbsp olive oil
salt and freshly ground pepper to taste

YIELD: Serves 4 hungry teenagers or 8 adults as an appetizer or side dish

COURSE: Vegetables and Sides

CUISINE: Canadian

DIRECTIONS:

  1. Heat oven to 375 degrees F.
  2. Peel vegetables and remove skinny ends of parsnips and carrots. Cut wide ends on the bias. Using a mandoline, slice vegetables into 1/8 inch (.25 cm) slices. Dry vegetables on paper towels for about 15 minutes to remove excess moisture.
  3. Line 3 baking sheets with parchment paper. Place vegetables in a large bowl and drizzle generously with olive oil. Mix with your hands. Spread vegetables out onto the baking sheets. Bake in the oven for about 20 minutes, watching to make sure they do not burn. Remove from oven and sprinkle with salt and optionally, pepper. Let cool a little, and serve.