1-First, take your 3 cups of thinly sliced root vegetables like beetroot, carrot, sweet potato, parsnip, and potatoes, each about 1.5 mm thick. Sprinkle them with 3 teaspoons of salt and let them sit in a sieve or colander for 30 minutes to draw out moisture, which helps them crisp up nicely.

2-After the salting step, rinse the slices thoroughly under running water to remove excess salt. Dry them well with a towel so they’re ready for the next part. This step is crucial because too much moisture can make your vegetable crisps soggy instead of crispy.

3-Preheat your oven to 160°C (320°F) and toss the dried vegetable slices with 3 tablespoons of olive oil and a bit of extra salt for flavor. Arrange the slices spaced apart on baking trays to avoid overlapping, which ensures even cooking.

4-Bake for about 40 minutes, but check after 20 minutes to remove any that are done and prevent overcooking the rest. Let the crisps cool completely to make them fully crispy, and if any feel soft, bake them a little longer.