Root vegetable chips

 Simply 5 pg 44 8 servings                                                                        1 point
1 very large carrot, peeled
1 very large parsnip, peeled
1 small sweet potato, scrubbed
¾ t kosher salt
Pinch cayenne
1. Preheat oven to 400. Line 2 large rimmed baking sheets w/nonstick foil.
2. Cut veggies into 1/8” slices using vegetable slicer or thin slicing blade. Combine in large bowl and generously spray with olive oil nonstick spray, tossing to coat evenly. Sprinkle with salt and cayenne, tossing to coat.
3. Arrange in single layer on baking sheets. Bake until lightly browned, about 30 minutes, rotating baking sheets halfway through baking time and transferring vegetables to a large bowl as they are browned. Chips will crisp a bit as they cook.
OVEN