Root Veggie Chips with Sea Salt
Use a mandoline to slice vegetables evenly.
If using beets, precook beet slices separately to prevent the red color of the beets from "bleeding" on to the other vegetables.
When done, the chips will look evenly dry, the edges will have curled, and the chips will be crisp. Remove a chip or two and let cool a few minutes. Taste for crispness. Keep drying if chips are not crisp.