Vegetable chips with Emmentaler AOP

Wash all the ingredients and thinly slice using a knife or a vegetable slicer. Squeeze well and place in three different bowls, add a little oil and mix carefully using your hands,
Season the potatoes with salt and rosemary, the root vegetables with pink salt and pepper and the vegetables with white salt. Place the chips on baking trays lined with greaseproof paper, taking care
that they don’t overlap each other. Bake in a preheated fan oven at 150°C.
According to thickness bake for a half hour or less. Check from time to time that the chips don’t become too dark: remove from the oven when they feel firm to the touch and place on a plate or in a bowl. Season with salt if wished.
Cut the Emmentaler AOP into fine strips using a Julienne slicer, strew over the chips, mix like a salad and serve as an aperitif or a starter