Yield: 6 servings
6 cups of the following root veggies, cut in 1/4 inch slices:
blue potatoes, sweet potatoes, beets, parsnips & carrots
4 tablespoons of cooking oil
1/2 teaspoon of dried thyme, crushed
1 teaspoon of garlic salt
1/4 teaspoon of pepper
Hint: Rub your hands lightly with vegetable oil when working with beets- this will lessen the staining of skin.
Preheat oven to 350 degrees. In a large bowl stir together the oil, garlic salt, thyme & pepper. Add vegetable slices and toss gently until well coated. Arrange in a single layer on lightly greased baking sheets. Bake until crisp and light golden brown. Taste immediately and add more seasoning if desired.