1 large beetroot, sliced
2 large carrots, sliced
2 large potatoes, sliced
1 large taro, sliced
2 tbsp extra virgin olive oil
2 tbsp vegetable stock powder
Preheat the oven to 140°C.
Sprinkle root vegetable slices with salt and allow to draw out moisture for 1 hour.
Pat them dry with a paper towel.
Massage extra virgin olive oil and vegetable stock powder into sliced root vegetables.
Lay evenly onto a prepared baking tray.
Bake for 1-2 hours or until desired crispiness.