Sweet Potato, Carrot and Beet Chips

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These homemade vegetable chips are perfect for parties. I love a combination of sweet potato, beet and carrot, sprinkled with himalayan salt and rosemary.

Ingredients

Sweet potato
Carrot
Beet
Salt
Rosemary

Steps

1. Wash, dry and peel vegetables, grind salt.

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2. Slice potato, carrot and beet with mandolin or vegetable peeler.

3. Season with olive oil, salt and rosemary. Mix well and marinade for 1 hour.

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4. Preheat the oven to 180°C / 350°F. Line baking sheet with parchment paper and lay out vegetable slices in a single layer.

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5. Bake for 30 minutes , flipping chips after 15.

6. Take out when slightly browned and crispy. Cool down and serve.

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