Gather your ingredients together and preheat oven to 350 degrees.
Peel veggies and slice 1/16th of an inch thick with a very sharp knife or a mandoline, the thinner the better.
In a mixing bowl, toss veggies with coconut oil.
Line baking sheets with parchment paper and then arrange a single layer and sprinkle with salt.
You may have to cook a few batches.
Bake for 20 minutes or until the edges start to dry out, turn them over and bake an additional 20 minutes.
As the beets cook they will become lighter in color.
Transfer to a wire rack and allow to cool, the chips get crispy when cold.
Serve immediately with our Green Olive & Tomato Salsa or our Eggplant Dip.