This recipe is, like all my recipes, super duper simple. It's also MUCH easier if you have a mandolin slicer (I of course used a really good knife but I want one, sigh.)
Ingredients:
Tarot Root
Drizzle of Olive O
il
Drizzle of Sea Salt
Special Equipment: parchment paper, mandolin slicer
Directions:
Preheat oven to 425. Thinly slice the root, removing any really excess "hair" but leaving the skin on. Place on a parchment paper lined baking sheet. Drizzle with olive oil and salt. Bake for about 15 minutes till chips become crispy and golden brown.