Two, two recipes in one post. Because they’re the same thing, just different veggies.
Basically, slice some root vegetable thin, dry it in your oven (or dehydrator). Share and enjoy.
1 sweet potato
Salt (optional)Preheat oven to 300 F.
Slice potato very thinly with a mandolin (less than 1 millimeter or thereabouts).
Arrange slices individually on parchment-lined baking sheets. Sprinkle with fine salt, if desired.
Bake for 10-30 minutes until chips are curling and almost entirely dried out, rotating at least once. When ready, the chips will slightly pliable, but not wet. They will crisp up more as they cool. The trick is to allow them to dry out almost entirely in the oven, but take them out soon enough so that they don’t start to brown which seems to start happening the instant they dry out . The size and thickness of the chip plays a large role in baking time.
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