2 -3 lbs assorted sweet potatoes (root vegetables) or 2 -3 lbs russet potatoes (root vegetables) or 2 -3 lbs carrots (root vegetables) or 2 -3 lbs daikon radishes (root vegetables) or 2 -3 lbs turnips (root vegetables) or 2 -3 lbs parsnips (root vegetables) or 2 -3 lbs rutabagas (root vegetables)
salt
cooking spray
Directions:
1. Sprinkle the vegetables lightly but evenly with salt and allow to stand at room temperature for 30 minutes. 2. Rinse in cold water and dry completely with paper towels. 3. Spray a baking sheet lightly with the cooking spray and arrange the sliced vegetables in a single layer on. 4. the sheet. 5. Spray the vegetables lightly with cooking spray and bake in a preheated 275 degree oven for 40 to 60 minutes. 6. Check the vegetables frequently and remove them as they are dry. 7. They will become more crisp as they cool. Season with salt and store in an airtight container for up to two weeks. 8. Makes about 4 to 6 cups, to serve 4 to 6.
