I have given rough measurements in this recipe as the amount of vegetables you use will depend on the size of your dehydrator. When slicing the vegetables thinly with a mandolin you should end up with a lot of thin slices which will take up a lot of space in the dehydrator so adjust accordingly.
Timings will also vary, depending on the heat of your dehydrator so check on the crisps every few hours.
1-2 sweet potatoes, peeled
1-2 courgette, stem removed
1-2 beetroot, peeled and stalks removed
Approx. 1 tbsp. RAW Organic Virgin Coconut Oil, melted
Sea salt, for seasoning
Spices of choice, e.g. paprika, cayenne, cinnamon (optional)
Use a mandolin to slice the vegetables as thinly as possible.
Put the sliced vegetables into a mixing bowl (you may want to do this one by one as otherwise the beetroot will colour the other veg) and toss with the melted oil.
Season with salt and sprinkle over your desired spices.
Lay them out on the trays in your dehydrator, being careful not to overlap pieces.
Dehydrate for around 7 hours, until crispy.
Store in an airtight container.