Total time: 2 hr 15 min • Prep: 15 min • Cook: 2 hr • Serves: 4 • Difficulty: Easy

Chips are quintessential party and snack food, and this recipe offers a make-your-own option made from delicious, colorful vegetables. If possible, use a mandolin to evenly and thinly slice the vegetables. The low oven temperature is crucial here as it removes the moisture from the vegetables, making them crisp, without burning them. Spread the vegetables out on the baking sheets. If they’re too crowded, they’ll steam rather than roast, and you’ll end up with soggy chips. Once baked, to keep the chips crisp, cool them completely, and store in an airtight container or zip-close plastic bag for up to 3 days. To re-crisp already cooked chips that have gone soft, cook on a baking sheet for about 10 minutes at 250°F.