Double Baked Root Vegetable Chips
Nonstick Cooking Spray
2 Sweet Potatoes, Purple Beets or Golden Beets, peeled (or a combination)
Â¼ tsp. salt
Â¼ tsp. pepper
Preheat oven to 375Â°F. Lightly coat two large baking sheets with cooking spray.Â Â Use a mandoline to slice vegetables 1/16 inch thick. If using beets, place slices between layers of paper towels and press firmly to remove excess liquid. Arrange slices in a single layer on prepared baking sheets. Spray tops of vegetables with cooking spray; sprinkle with salt and pepper.Â Bake 10 minutes. Remove and let stand 5 minutes.
Return baking sheets to oven. Bake 4 to 8 minutes more; check for doneness every minute after 4 minutes. Chips are done when centers no longer look wet. Cool chips on paper towels 5 minutes to crisp. Store cooled chips in an airtight container up to 24 hours. If necessary, recrisp chips in a 325Â°F oven 3 to 4 minutes.