Turn your favorite root vegetables into healthy baked snacks. These baked vegetable chips are so addictive!

Slice your root vegetables into slices of about 1.5mm thickness.

Place the sliced vegetables in a sieve or colander with some salt. A teaspoon per cup of sliced vegetables.

This will draw the moisture out of the vegetables and make for a much crunchier crisp.

Leave them to sit for about 30 minutes. Water will start accumulating and dripping from the colander.

Toss the vegetables slices in a little oil and salt and lay them out on baking trays. Try and space them out so they are not overlapping.

Bake in a medium-low heat oven for 20 minutes. Baking them slowly and consistently dries them out without burning them.

Store in an airtight container for up to a week (though doubtful they will last that long without being eaten!