Vegetable Recipe
Vegetable Chips
Vegetable Chips:
2 - 3 lbs (900 - 1350 g) assorted
root vegetables, such as sweet potatoes, russet potatoes, large carrots,
daikon
radishes, turnips, parsnips, rutabagas (Swedes), or beets, peeled and
sliced as thinly as possible
Salt
Cooking spray
Sprinkle the vegetables lightly but evenly with salt and allow to stand
at room temperature for 30 minutes. Rinse in cold water and dry
completely with paper towels. Spray a baking sheet lightly with the
cooking spray and arrange the sliced vegetables in a single layer on
the sheet. Spray the vegetables lightly with cooking spray and bake in a
preheated 275 (130C) oven for 40 to 60 minutes. Check the
vegetables frequently and remove them as they are dry. They will become
more crisp as they cool. Season with salt and store in an airtight
container for up to two weeks. Makes about 4 to 6 cups (1 -
1.5 L), to serve 4 to 6.
Bon Appetit from the Chef and staff at World Wide Recipes.
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