Ingredients for these baked vegetable chips:
3 medium potatoes
1 large beetroot
2 tablespoons olive oil
salt to taste
dried herbs (I put thyme and basil powder)
Recipe Baked Vegetable Chips:
Peel potatoes and beetroot and kept in separate containers.
Slice finely as vegetables, keeping them separate, not to mix the colors.
Coat two trays with baking paper.
One tray sits potatoes and beetroot on the other. yet do not need to be arranged too.
Sprinkle the vegetables with salt, herbs and olive oil 1 teaspoon and well distributed all on each slice (using hands).
After each slice of vegetable is "dressed" in flavors linear sits in the tray, do not overlap (otherwise it will soften and will not get crispy)
Place trays in a hot oven and let the cake, shrinking a little fire (warning: very thin slices of vegetables will ripen and dry quickly, so it must be monitored carefully not to burn). It will need to be turned with tongs vegetables a day, to be baked evenly on both sides (cooking time varies from oven to oven, but my chips were ready in about 10 min.)
Remove trays with vegetable chips from the oven and let it cool off in the tray (during which they will stiffen slightly, especially potatoes)
Remove vegetable chips in a bowl and serve immediately (simple or with different sauces) or may be kept in paper bags after complete cooling.
Enjoy your meal!
Tips: vegetable chips added flavors are varied, as a suggestion, you can add garlic flakes / dehydrated onion, grated cheese (added over chips as they are hot), inactive yeast flakes, etc.