Vegetable Chips

1. 1

   Preheat the oven to 350F.

2. 2

   Run a vegetable peeler along the length of the sweet potato to create ribbons.

3. 3

   Cut the beetroot into paper thin slices with a vegetable peeler, or knife.

4. 4

   Cut the potato into thin slices using a mandolin slicer.

5. 5

   (crinkle cut blade).

6. 6

   Heat oil until cube of bread browns in 10 seconds.

7. 7

   Cook the vegetables in batches for about 30 seconds, or until crispy.

8. 8

   Drain on paper towels, and season with salt.

9. 9

   Place the chips on a baking tray, and keep warm in the oven, while cooking the remaining vegetables.

No additional tips available.