2 Sweet Potatoes
1 pinch Sea Salt
Olive Oil Spray
Wash and dry all vegetables.
Thinly slice sweet potato, zucchini and beets. We recommend using a mandoline to acheive consistently thin slices.
Lay vegetable slices flat and spray lightly with olive oil spray.
Sprinkle vegetable slices with sea salt.
Place vegetable slices in a single layer on an Excalibur Dehydrator tray.
Dry at 51°C for 6 to 11 hours or until all vegetables slices become crisp chips.
Let chips cool to room temperature and store in an airtight container.