Baked Veggie Chips

4 to 5 root veggies such as beets and sweet potatoes

2 Tbsp olive oil

parchment paper

salt and pepper to taste

Slice vegetables as thin as possible using either a very sharp knife or mandolin on the thinnest setting. Preheat oven to 40o. Sandwich slices in between paper towels with a bit of salt to help soak up as much moisture as possible. This will help the veggies crisp. Remove slices from paper towels and toss in a bit of paleo friendly oil such as coconut, olive or avocado. Line a large baking sheet with parchment paper to prevent sticking, and place veggies in a single layer, leaving room in between each slice. Add salt and pepper to taste. Other dried herbs like thyme, oregano or garlic salt are tasty too. You could make chili lime chips or any flavor you like. Depending on the thickness of the slices you may have to flip them halfway through cooking. Bake for about 10 minutes or until slices are crisp and begin to curl up and brown around the edges. Enjoy!

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