I told you I’d let you know how the veggie chips turned out.  Super Yum!  Even the kids liked them. 

Here’s how I did it:  Preheat oven to 300 degrees.  Peel and thinly slice root vegetables.  (I used sweet potatoes, radishes, and beets–what neighbor’s shared from their gardens.)  A mandoline made the slicing really fast and easy.

Then I tossed the slices in 2 Tablespoons of oil and sprinkled with salt, placing them on a greased cookie sheet.

I baked them for 15 minutes on the middle rack, then flipped them and baked for 15 minutes more.  The pan on the lower rack burned badly.  The pan in the middle did great.  If I was more patient I would have turned off the oven after the second 15 minutes and let them dry in there for a few hours while the oven cooled down.