This makes a healthy snack that has a long shelf life and can also double as the base for a vegetable soup or stew.

INGREDIENTS | MAKES ABOUT 10 CUPS

• 2 large potatoes, thinly sliced
• 1 sweet potato, peeled and thinly sliced
• 3 large radishes, peeled and thinly sliced
• 2 thick carrots, peeled and thinly sliced
• 2 thick parsnips, peeled and thinly sliced
• 2 tablespoons olive oil
• ½ teaspoon salt
• 1 teaspoon garlic powder

1. Blanch vegetables for 1 minute; drain.

2. Toss slices with olive oil, salt, garlic powder, and any other spices you like.

3. Sort in layers by vegetable type and transfer to a dehydrator, using the temperature setting recommended by the manufacturer. Dry about 6 hours, until crispy.

4. Store in airtight container.