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|Servings 4||Difficulty Easy|
Thinly slice all three of your vegetables (use a mandoline slicer if available).
Lay vegetables out in a single layer onto a sheet of wax paper. Coat with a thin layer of salt and let sit for 30 minutes to 1 hour. Then use a paper towel to absorb the moisture that has risen from the vegetables.
Coat the vegetables evenly with oil then place in a single layer onto a cooking sheet (or a few sheets, if needed). Cook at the lowest temperature possible on your oven (or 200 degrees Fahrenheit). Cook for 6-8 hours or until golden brown and crisp. Turn the vegetables occasionally during the cooking process to prevent sticking. Add salt if needed for serving.