1. Using a mandoline or vegetable slicer, thinly slice vegetables. Place beets in a separate bowl, toss with 1-1/2 tsp of oil. In another bowl combine carrots, sweet potato and rutabaga; toss with remaining oil.

2. Line 2 large baking sheets with parchment paper; arrange half the vegetable slices in single layer on sheets. Bake in 200°C (390°F) oven for 15 minutes. Reduce heat to 120°C (250°F); bake for about 45 minutes, switching and rotating baking sheets halfway through and turning slices, or until crisped and browned. Sprinkle with salt to taste. Repeat with remaining vegetables.
serves: 4 • prep: 25 min • cooking time: 2 hr

QUICK TIP: After cooling, these chips can be stored airtight for two days, then recrisped in the oven. Vegetables will crisp and brown at different rates, so remove as needed.