Veggie Chips

Ingredients

2 Sweet Potatoes

1 Zucchini

2 Beets

1 pinch Sea Salt

Olive Oil Spray

Directions

1Wash and dry all vegetables.

2Thinly slice sweet potato, zucchini and beets. We recommend using a mandoline to acheive consistently thin slices.

3Lay vegetable slices flat and spray lightly with olive oil spray.

4Sprinkle vegetable slices with sea salt.

5Place vegetable slices in a single layer on an Excalibur Dehydrator tray.

6Dry at 125 degrees F for 6 to 11 hours or until all vegetables slices become crisp chips.

7Let chips cool to room temperature and store in an airtight container.