• Preheat oven to 300°F. Line two baking sheets with parchment paper, and set aside.
• Scrub clean vegetables, and then peel, if desired (I usually leave the peels on everything except for taro and rutabagas). Using a mandolin, slice the vegetables into thin slices.

For Veggies with High Water Content (beets, zucchini, summer squash):

• Lay the veggie slices in one layer on paper towels. Sprinkle liberally with sea salt. Set aside and allow to sweat out excess moisture for 15 minutes.
• When 15 minutes is up, use paper towels to dab off the extra moisture. Transfer to the prepared baking sheets in one layer, then brush or spray with avocado oil.
• Place the baking sheets in the oven and bake for 15 minutes. After 15 minutes, rotate the pans (including switching racks). Bake an additional 15 minutes, then rotate again. Bake an additional 5-10 minutes, or until chips are brown and feel slightly crisp. Some chips might crisp up earlier than others—remove those as they finish.

For Veggies with Low Water Content (sweet potatoes, taro, rutabaga, white potatoes):

• Place the vegetable slices in a large bowl, add in enough oil to lightly coat all slices, and toss to coat. Make sure all sides of each slice are well-coated.
• Place the chips in one layer on the prepared baking sheets. Sprinkle lightly with the sea salt.
• Place the baking sheets in the oven and bake for 15 minutes. After 15 minutes, rotate the pans (including switching racks). Bake an additional 15 minutes, then rotate again. Bake an additional 5-10 minutes, or until chips are brown and feel slightly crisp. Some chips might crisp up earlier than others—remove those as they finish.