Vegetable Chips

Scrub your choice of unpeeled vegetable well and cut into thin slices.

Place the slices in a single layer on a rack in a shallow baking sheet and sprinkle lightly with salt.

Bake in a preheated 300° oven until crisp and lightly browned.

Baking times will vary.

Start checking on the turnips and parsnips after 30 minutes; potatoes need from 40 to 50 minutes; beets 50 to 60 minutes.

Make just enough chips to eat in one day, if stored, they will soften slightly due to humidity.

Recrisp chips in preheated 300° oven for 2 to 3 minutes.