Preheat your oven to 400°F (200°C) and line two large baking sheets with parchment paper for easy cleanup and even roasting.

Slice all the vegetables into thin rounds, aiming for about ⅛-inch thickness. A mandoline slicer or the slicing side of a box grater can help achieve consistent slices, but a sharp knife works well with a steady hand. Keep red beets in a separate bowl to prevent their vibrant color from bleeding onto the other veggies.

In a large mixing bowl, toss the vegetable slices with the olive oil until each piece is lightly coated. Arrange the slices in a single layer on the prepared baking sheets, spacing them out so they don’t overlap too much—this helps them crisp evenly.

Sprinkle the salt, black pepper, and chopped fresh herbs evenly across the top of the vegetables on both trays, making sure the seasoning is well distributed.

Roast in the preheated oven for 20 to 25 minutes, or until the chips are golden, slightly curled, and crisped at the edges. Rotate the pans halfway through baking for even results. Watch closely toward the end, as thin slices can quickly over-brown.

Allow the chips to cool completely on the trays before serving. This helps them crisp up fully. Once cooled, transfer to an airtight container to maintain their crunch—they’ll stay fresh for up to one week.