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What you need
Instructions
1 Preheat oven to 375 and line three baking sheets with parchment paper. 2 Using a mandolin, slice all root veggies into rounds about 1/16th of an inch thick. 3 Place rounds on paper towel sheets and sprinkle with sea salt. Allow veggies to "sweat" for 15-20 minutes. 4 Water will start to collect on top of the veggie rounds; after 15-20 minutes pat dry and sprinkle again with sea salt, olive or avocado oil spray + additional herbs + spices if using. 5 Bake chips for around 20-30 minutes being mindful not to let them burn.View original recipe