Using a mandolin, thinly slice all vegetables in approximately 1/16 inch rounds.
2
Sprinkle vegetable lightly and evenly with salt. Let stand for 20-30 minutes, allowing vegetables to release moisture. Rinse well in cold water and dry completely on paper toweling.
3
Arrange slices in single layer on baking sheet sprayed with cooking spray. Spray vegetables lightly with cooking spray.
4
Bake at 275 degrees for 40-50 minutes, checking occasionally and removing vegetables as they are dry.
5
Vegetables will become more crisp as they cool.
6
Store chips in and airtight container at room temperature.
