These are a great gluten free option (and also an alternative to processed chips that often contain unhealthy oils).

TOOLS

• Thin Baking Sheet
• A mandolin - (I use a Benriner Japanese Mandolin Vegetable Slicer)
• Non Slip Silicone Baking Mat -
  (I prefer A Silpat)
• Oven

INGREDIENTS

• You can use Beets, Potatoes, Yucca, Sweet Potato, Yams etc...
•  For a sweet version use Sweet Potatoes/Yams, Coconut Oil and Cinnamon
•  For a savory version use , Beets/Potatos/Yucca and Salt
• Cooking spray, either Coconut Oil or Avocado Oil
• Himalayan Sea Salt
• Cinnamon 

INSTRUCTIONS

• Preheat your oven to bake at 300 degrees
   
• Wash and peel vegetable of choice (I personally leave the skin on my potatoes)
   
• Carefully, thinly slice your vegetable on the mandolin
   
• Place your baking mat on your baking sheet
   
• Lightly spray the sheet with coconut or avocado oil
   
• Carefully lay the sliced vegetables on the sheet not overlapping
   
• Sprinkle a bit of Himalayan sea salt on top
   
• Place in the oven for about 20-30 minute and start checking on them in 10 minutes