1-First, slice the vegetables about 1.5 mm thick using a mandolin or food processor for evenness. This helps them crisp up perfectly.

2-Place the slices in a sieve or colander, sprinkle with salt, and let sit for 30 minutes to draw out moisture.

3-Afterward, rinse and thoroughly dry the slices with a tea towel or paper towels to remove any excess salt and water.

4-Preheat the oven to 160°C (320°F) and toss the dried vegetable slices with 3 tablespoons of olive oil and a small amount of additional salt for flavor.

5-Arrange them in a single layer on baking trays without overlapping to ensure even baking.

6-Bake for approximately 40 minutes, checking after 20 minutes to remove crisps that are done, particularly those around the edges. The remaining slices may still be flexible but should not be soft or wet, and continue baking until all are fully crispy.

7-Let the crisps cool as they will harden further once cooled. If any are undercooked, return them to the oven.