Servings 0
Ingredients
- 6 medium assorted root veggies (carrots, beets, sweet potatoes, parsnips, turnips) sliced paper thin (about 4 cups total)
- 3 tbsp extra-virgin olive oil
- 1 tbsp ground cumin or turmeric
- Himalayan pink salt, to taste
Instructions
- Preheat oven to 325°F. Line a baking sheet with parchment or a silicone mat.
- In a large bowl, toss sliced veggies with olive oil and spice until well coated.
- Arrange in a single layer on the sheet. Sprinkle with salt.
- Bake 25–30 minutes, until crispy.
- Let cool for 5–10 minutes and enjoy!