Kale Potatoes Parsnips Carrots Turnips Beets Zucchini Squash
2 tablespoons Olive oil
1/2 teaspoon Salt
1/2 teaspoon garlic powder
Slice all the vegetables into thin pieces and toss into a mixing bowl. Add Olive Oil, Salt and Garlic powder.
Lay slices onto an oiled cookie sheet. Do not overlap.
Bake, checking until the pieces are browned and crisp.
When you have finished, transfer the chips to a bowl or plate lined with paper towels to absorb any excess oil.
Cooking for about 10 minutes to 20 minutes.