Baked Root Vegetable Chips
Photo A Wild Dove
These are a great gluten free option (and also an alternative to processed chips that often contain unhealthy oils).
TOOLS
Thin Baking Sheet
A mandolin - (I use aBenriner Japanese Mandolin Vegetable Slicer)
Non Slip Silicone Baking Mat -
(I prefer A Silpat)
Oven
INGREDIENTS
You can use Beets, Potatoes, Yucca, Sweet Potato, Yams etc...
For a sweet version use Sweet Potatoes/Yams, Coconut Oil and Cinnamon
For a savory version use , Beets/Potatos/Yucca and Salt
Cooking spray, either Coconut Oil or Avocado Oil
Himalayan Sea Salt
Cinnamon
INSTRUCTIONS
Preheat your oven to bake at 300 degrees
Wash and peel vegetable of choice (I personally leave the skin on my potatoes
Carefully, thinly slice your vegetable on the mandolin
Place your baking mat on your baking sheet
Lightly spray the sheet with coconut or avocado oil
Carefully lay the sliced vegetables on the sheet not overlapping
Sprinkle a bit of Himalayan sea salt on top
Place in the oven for about 20-30 minute and start checking on them in 10 minutes
Photo A Wild Dove
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