Instructions

Slice vegetables as thin as possible with the knife or use kitchen machine.
Sprinkle them with the salt and let set for ~10 minutes.
Remove extra moisture with paper towel.
Place on a backing tray, lined with parchment paper.
Bake at 190F for ~2 hours. Flip them over in between.
When ready, serve chips with cream cheese and spices of choice.
Chips can be stored at a room temperature in an air tight container up to a week.

This is a recipe by

Tatyana Zinchenko