Root Vegetable Chips

"I saved all of the odds and ends from the root veggie tian/ratatouille I made a couple of posts back (thank you for all of your supportive comments, and welcome to new friends!). With the extra slices, I roasted them to make these yummy crunchy and some chewy chips (recipe below). We've been snacking on them all day and finishing up the last of it while we watch SNL. These would also make a fun side to any meal or serve simply alongside a sandwich or in a salad. The ends and scraps went into a stock pot and I made a wonderful veggie stock which I'm also sipping on right now! Remember, please don't toss your scraps! It's all edible and so useful. It's an easy way we may each help to reduce food waste! . Root Veggie "Chips" Preheat oven to 425F Slice an assortment of root veggies about 2-3mm thick (you may use a really sharp knife, mandolin or spiralizer attachment) Toss with a light coating of olive oil and spread on a parchment lined baking sheet. Sprinkle with flaky sea salt and fresh ground pepper and top with a few sprigs of thyme. Bake for 15 minutes and toss/turn. Return to oven and bake an additional 15-20 minutes until some are crispy on the edges and some are crispy throughout. You may add additional salt to suit your personal taste. Enjoy! . . . . . #feedfeed @thefeedfeed #colavita #thisisfall #f52grams #thenewhealthy #cookcl #Foods4thought, #huffposttaste, #heresmyfood @food, #foodandwine, #glutenfree, #foodstagram, #eattheworld, #BAreaders, #nytcooking, #tastingtable, #cookit, #seriouseats #foodphotography #foodgawker #eater #thekitchn #marthafood #beautifulcuisines #buzzfeast #madewithkitchenaid #vegan #howiholiday #bcgivesthanks #lifeandthyme @kitchenaidusa @colavitaoliveoil"