Use a mandoline or sharp knife to slice the vegetables into very thin, even rounds about 2 mm thick. Aim for uniform slices to ensure even crisping.
Preheat your oven to 160°C (320°F). Line two baking sheets with parchment paper to prevent sticking and make cleanup a breeze.
Place the sliced veggies in a large bowl and drizzle with a tablespoon of olive oil, tossing gently to coat each piece evenly. The slices should feel glossy but not greasy.
Sprinkle salt and smoked paprika over the vegetables, then toss again to distribute the seasonings uniformly. This adds a flavorful kick to your chips.
Arrange the slices in a single layer on the prepared baking sheets, leaving space between each to allow air circulation and even baking.
Bake in the preheated oven for about 20-25 minutes. After 10 minutes, rotate the baking sheets and flip the slices to promote even browning. Keep an ear out for a crispy crackle as they turn golden around the edges.
Check the chips at the 20-minute mark: they should be golden and curling slightly at the edges. If they need more crispness, bake for an additional 3-5 minutes, watching carefully to prevent burning.
Remove the chips from the oven and transfer them to a cooling rack. Let them cool for about 5 minutes; this helps them crisp up further and prevents sogginess.
Once cooled, taste a chip to check for seasoning and crispness. Sprinkle with extra salt or herbs if desired, while still warm for maximum flavor infusion.
Enjoy your homemade veggie chips immediately or store in an airtight container at room temperature for up to three days to keep them crisp and fresh.
