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Preheat oven to 375°F and line three baking pans with parchment, foil, or a silicone baking mat.
Wash and peel (or leave the skin on if preferred).
Using a mandoline, cut the vegetables into ⅛ inch or thinner slices. Place the slices on a sheet of paper towel, blot dry, then arrange in a single layer on the baking sheets. Different vegetables cook at different rates, so if you are mixing vegetables, put one vegetable per pan.
Brush the oil onto the chips with a pastry brush. Flip the vegetables over and brush on the other side. Sprinkle with salt.
Bake for 10 minutes, flip the chips over and rotate which racks they are on. Continue baking for 10-20 minutes depending on thickness and vegetable type, or until golden and crisp.
Transfer the chips to a layer of paper towel to cool completely.
Store in a resealable bag with the air squeezed out.