First rinse and peel your root vegetables—here I am using watermelon radishes, but you could easily use other root vegetables
Using a mandolin slicer, on the thinnest guard, slice your radishes into a pile
Place the slices one by one into a bowl of cold water, making sure the separate the slices
After about 20 minutes, swish the slices around in the bowl—this will allow you to remove excess starch from the radishes
Lay the slices out on a towel and either blot them dry or allow them to air dry for at least 30 minutes—you want them to be very dry, this will ensure a crispy chip
A wire rack is best for this job, but if you don’t have one it will be totally fine on a baking sheet. The wire rack just allows the air to fully circulate around the chip making it crispier.
Spray the rack or baking sheet with coconut oil spray.
Lay down the slices of watermelon radish in an even layer and spray them with the coconut oil spray.
Season with sea salt & cracked black pepper—or play around with other seasonings
Bake at 300 degrees for 25-30 minutes or until the chips have decreased in size by half and are wrinkled around the edges.
As they cool they will become more crispy
Notes
Dress em up or dress em down—add chili powder & cayenne pepper for a spicy kick or simply sea salt & pepper.