1-First, gather your 3 cups of thinly sliced root vegetables like beetroot or carrots, sliced to about 1.5 mm thickness for even cooking. Place the slices in a colander and sprinkle with 3 teaspoons of salt, letting them sit for 30 minutes to draw out moisture this step is crucial for that extra crunch.

2-Next, rinse the slices under cold water and pat them dry with a clean towel to remove any excess salt and moisture. Preheat your oven to 160°C (320°F) to bake at a medium-low heat that prevents burning while allowing even crisping.

3-Then, toss the dried vegetable slices with 3 tablespoons of olive oil and a bit of additional salt for flavor. Arrange them on baking trays without overlapping to ensure they bake uniformly check after 20 minutes and remove any that are done early.

4-Continue baking for about 40 minutes total, or until all slices are firm and not soft or wet once cooled. Finally, let them cool completely and store in an airtight container for up to three days to keep them fresh.