These vegetable chips are made with slices of root vegetables that are baked at a low temperature until crispy.
Preheat oven to 250°. Peel all vegetables. Using a mandoline, slice all vegetables to the same thickness. Any variation in thickness of slices will cause uneven cooking.
Lay slices on parchment-lined baking sheet. Make sure all slices are separated by at least 1/4 inch. Sprinkle with salt if desired.
Place in oven. After 60 minutes begin checking the chips. Open the stove and feel slices to see if they still have moisture in them. You want them to be fully dehydrated before you remove them from the oven. Once they lose all of their moisture they can burn easily so it is necessary to continue checking them every 15 minutes. When they are ready, they won't have any soft or moist spots. Let chips cool before enjoying them (they get crispier as they cool!)