Preheat oven to 350F. Line 3 large baking sheets with parchment paper and set aside. Using a mandoline, slice the vegetables to 1/8-1/16th of an inch so they are uniform in width. The thinner the slices, the crispier in texture. In three small bowls, place each type of vegetable and coat in 1 tablespoon of olive oil. Transfer the slices to the parchment paper in a single line and bake for 15-20 minutes, rotating the pan once midway, until the vegetables have shriveled and crisped up. Transfer the chips to a large bowl and gently toss with the sea salt and black pepper. Serve alongside babaganoush and enjoy dipping these healthy delicious chips.

*you can leave the peel on for a more rustic look, with the extra nutrients from the peel, or you can peel them to remove the outer layer.