Veggie Chips

Have some potatoes that are on they way out? Beets you don't know what to do with?  Even parsnip, kale, sweet, potato, turnip, sunchokes, cabbage? This is my go-to recipe to use them up and enjoy every last bit of them!  Thick cut or thin cut, however you like them.  Honestly, I have not had a veggies that turns out bad by a little roasting action  You control the oil and salt, and if you know where they grew, these are a much healthier way to enjoy a bowl of chips! 

Total time: 15-35 minutes, depending on the veggie being chip-a-fied

Ingredients:
Veggie of choice (above is white new potatoes and beets)
Oil (I use canola or olive oil, but whatever you have I'm sure will work)
Sea Salt
Pepper

What to do:

1) Preheat oven to 425 degrees Fahrenheit. 

2) Wash and slice veggies to desired thickness. A food processor or mandolin works well, but sometimes I just slice by hand.  It all works!  Peel if you want, but I always leave the peel on. 

3) Toss in desired amount of oil and sea salt/pepper.  I never measure, I just go until every chippie has touched the oil and has a bit of flavouring. 

4) Place on a baking sheet flat, so that not chippie is covered.  The more space they have, the crispier they will get. 

5) Place in oven, but turn the oven light on.  I watch them to see if they need flipping or are done earlier.  The thicker the veggie, the longer it will take. Potatoes usually take about 20-25 minutes if I sliced them by hand.

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