Instructions

1. Slice the veggies 1/16th inch thick using a mandolin slicer or a sharp knife.
2. Toss the slices with a sprinkling of sea salt. (I like to keep the different veggies separate at this point so the beets don’t stain everything.) Place the salted vegetable slices on a paper towel-lined platter in a single layer. Let the slices stand for 15-20 minutes, then blot them dry with additional paper towels.
3. Preheat your oven to 375°F. Position your oven racks in the upper and lower third of your oven.
4. Toss the vegetables with a drizzle of oil, until lightly coated.
5. Place the vegetables in a single layer on parchment-lined baking sheets.
6. Bake for 25 minutes, checking after 15 minutes and after 20 minutes, and removing any smaller chips that look dry and crisp.
7. Remove the chips from the oven and let them cool for 5-10 minutes on the baking sheet.
8. Once the chips have cooled slightly, remove any crispy chips from the baking sheet, and return the baking sheet to the oven with the remaining, not-yet-crisp chips. Bake for 5 more minutes.
9. Again, cool the chips for for 5-10 minutes. Remove any crisped chips. Then return the baking sheet to the oven for 5 minutes.
10. Continue this process until all the chips are baked to your liking.
11. Once the chips are crisp, sprinkle them with additional sea salt (if necessary) or your seasoning of choice.
12. Repeat with any remaining vegetable slices.