Vegetable chips

Wash the root vegetables and peel if the skin is very thick.

Slice the root vegetables as thinly as possible. An excellent tool for slicing is a handy mandoline.

Swirl the oil into the root vegetables and season with salt and smoked paprika powder. Place the slices side by side on a baking tray on a baking sheet.

Roast the slices in a 125 degree oven for about 30 minutes. Lower the temperature to 75 degrees and dry the chips for another 3-4 hours, until crispy. Keep the oven door slightly ajar to allow air to circulate. If you have a convection oven, you can have several baking trays in the oven at the same time.

Root crisps are delicious nibbled on their own or with a dip.