Trim ends off two washed and thoroughly dried beets (175g each). Using a mandolin, slice each beet 1/16” thick. With paper towel, pat excess moisture off each slice. Set in a bowl and toss with 1 tsp. vegetable oil and with your fingers, toss and coat each slice with a thin film of oil. Divide between two, 18” x 13” non-stick baking sheets, arranging in a single layer, and lightly season with sea salt and black pepper. In a 350˚F oven, roast one sheet a time for 10 minutes. Flip beets and bake 8 to 10 minutes more, or until colour lightens and chips become crisp around the edges (be careful not to burn). Transfer to a wire rack; chips will crisp up as they cool.

Trim ends off one washed and thoroughly dried medium to large yam (about 350g). Slice, dry, coat with oil and divide yams between two large non-stick baking sheets as described for the beets. Sprinkle yams lightly with sea salt and curry powder. In a 350˚F oven, roast one sheet a time for 10 minutes. Flip and bake 7 to 9 minutes more, or until colour lightens and chips become crisp around the edges (be careful not to burn). Transfer to a wire rack, let cool and enjoy.

Wash and completely dry four very large leaves of chard using a kitchen towel. Remove stems and tough centre rib from each leaf. Tear each leaf into 4” x 2” chips. Set in a bowl and toss with 1 tsp. sesame oil and with your fingers, toss and coat each slice with a thin film of oil. Line two 18” x 13” non-stick baking sheets with parchment paper. Divide chard between the baking sheets, arranging on a single layer, and season with sea salt and sesame seeds, to taste. Roast, one sheet at a time, 10 to 12 minutes, until crispy. Transfer to a wire rack, let cool and enjoy.