PREP: 20 minutes DEHYDRATE: 8 hours MAKES: 2 cups

Root Veggie Chips with Sea Salt

What You’ll Need

3 to 4 cups peeled (if desired) and thinly sliced sweet potatoes, blue potatoes, beets, parsnips, carrots, rutabagas, and/or celery root

½ tsp. fine sea salt

How to Make It

1. Bring a large pot of salted water to boiling over high heat. Add the vegetable slices;* cook 30 seconds. Drain vegetable slices in a colander set in sink. Rinse with cold water and drain again. Pat vegetable slices dry with paper towels.

2. In a large bowl combine vegetable slices and the salt; toss to coat. Arrange in a single layer on mesh-lined dehydrator trays.

3. Dehydrate at 135°F 8 to 10 hours or until dry and crisp, shifting trays as necessary to dry chips evenly. When done, the chips will look evenly dry, the edges will have curled, and the chips will be crisp. Remove a chip or two and let cool a few minutes. Taste for crispness. Keep drying if chips are not crisp. (Timings may vary depending on the air humidity and the amount of moisture in the vegetables.) (Dehydrating tips, page 468.) If desired, sprinkle with additional salt before serving.

*Recipe Note: If using beets, precook beet slices separately to prevent the red color of the beets from staining the other vegetables.

PER ⅓ CUP VEGGIE CHIPS: 50 cal., 0 g fat, 0 mg chol., 223 mg sodium, 12 g carb., 2 g fiber, 1 g pro.

Because root vegetables are relatively low in moisture compared to other veggies, they are perfect for baked chips.

1. Use a mandoline to slice the veggies 1/16 inch thick. Thin, even slices will be quick to lose any remaining moisture in the oven, resulting in crispier chips.

2. Place the veggie slices between paper towels and press lightly to remove as much moisture as possible.