To cut these veggie chips thin enough to crisp up, it helps to have a mandoline-style vegetable slicer, such as a V-slicer. Even cut thin with a knife, however, they're a delicious alternative to high-fat potato chips.
|1 large baking potato, peeled||3 tablespoons olive oil|
|1 medium sweet potato, peeled||Salt|
|1 medium beet, peeled|
Preheat the oven to 400 degrees F. Cut the vegetables lengthwise into chips 1/16" thick.
Put the slices in a large bowl and toss with the olive oil to coat. The beet chips may make the others slightly pink. If you prefer to keep them separate, toss the beet slices in a separate bowl with 1 tablespoon of the oil.
Lay the chips out flat in a single layer on two large baking sheets and sprinkle lightly with salt.
Bake for 10-12 minutes, until golden brown and starting to crisp around the edges. Lift from the baking sheet with a spatula and heap into a bowl. Serve hot.
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