1- Getting vegetable crisps ready is a breeze with this straightforward guide. Start by slicing the root vegetables into about 1.5mm thickness using a mandolin or knife for even results. This step helps ensure they bake uniformly and achieve that ideal crunch.

2- Next, place the slices in a sieve or colander, sprinkle them with 3 teaspoons of salt, and let them sit for 30 minutes. This draws out moisture, making the crisps extra crispy later. Rinse the vegetables under running water and pat them dry thoroughly with a clean towel or paper towels to remove any excess.

3- Preheat your oven to 160°C (320°F) to set the stage for baking. Toss the dried slices with 3 tablespoons of olive oil and a bit more salt for extra flavor, coating them evenly. Arrange the slices on baking trays without overlapping to allow for proper air flow and crisping.

4-Baking and Cooling Tips: Bake the slices for about 40 minutes, checking at the 20-minute mark to remove any that are done around the edges. Keep an eye on them as they might feel a little pliable when hot but will crisp up as they cool. Once finished, let the crisps cool completely on the trays before storing.