large parsnips--peeled, skinny ends discarded and fat ends halved lengthwise
2
sweet potatoes, peeled and halved crosswise
1
celery root, peeled and halved crosswise
2
purple or golden beets, peeled and halved
fine sea salt
olive oil cooking spray
Directions
1.
Using a mandoline or handheld slicer, slice the vegetables 1/16 inch thick.
2.
Place the vegetable slices on paper towels in a single layer; sprinkle with sea salt. Let stand for 15 minutes, then blot dry. Position racks in the upper and lower thirds of the oven and preheat to 375 degrees . Lightly coat 2 baking sheets with cooking spray.
3.
Working in batches, place vegetable slices in a single layer on the baking sheets. Bake until crisp, about 20 minutes; sprinkle with sea salt. Let cool on the baking sheets for 5 minutes. Transfer to a bowl. Wipe the baking sheets clean. Repeat with more cooking spray and the remaining vegetable slices.
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By
Maribeth
