1.5 lbs. Ginger Root
3 C. Water
1/2 C. Stevia or equivalent amount of sweetner of choice
1. Cut off skin and cut ginger root into 1.5 to 2" chunks (they will shrink).
2. Bring Stevia in water to low simmer and add ginger for about an hour until liquid is reduced by half.
3. Strain off liquid, saving liquid for a wonderful ginger tea.
4. Spread out ginger on parchment paper on a cookie sheet
5. Bake at 275 in oven for about 2 1/2 hours until they have a golden brown color and should have "a natural chew" when bitten into. Undercooked they will be fibrous, overcooked they will be tough.
6. Take out and allow to cool.
7. Store in sealed bags or jars in refrigerator.
