1 peeled beet
1 large peeled potato
2 large peeled carrots
1 small peeled sweet potato
½ small turnip
2 tbs olive oil
Sea salt to taste.
Preheat oven to 400ºF
Line two large baking sheets with parchment.
Cut the ½ turnip in half.
Slice all of the vegetables thinly using a mandoline or a veggie slicer. (slice the carrots length-wise and cut the slices in half)
Place the sliced beets into a bowl and toss with 1 ½ tsp of oil.
In a separate bowl, toss remaining veggies with remaining oil.
Place the veggies slices in a single layer on prepared sheets.
Bake for 15 minutes at 400ºF.
Reduce heat to 250ºF and bake another 20 minutes.
Turn the veggies and cook another 25 minutes. (They should be golden brown and crispy)
Sprinkle with salt.
Note: Some of the veggie might be done before others. Remove as they brown.Serve with hummus or all by themselves.