Line your sheet pans with parchment paper.
Preheat your oven to 375°F (convection bake if possible).
Peel and slice the red beets.
Toss with 2 tablespoons of macadamia nut oil.
Spread evenly on two or three baking sheets. Roast about 10 minutes and flip. While these are baking, prepare the sliced the jicama.
When the red beets are starting to crisp and have golden edges, remove from oven and line the baking sheets with fresh parchment.
Toss the peeled, sliced jicama with 2 tablespoons of macadamia nut oil.
Spread evenly on two or three baking sheets and repeat the baking steps as the beets. Again, flipping and watching for the edges to turn golden.
When the jicama is finished, toss the peeled and sliced white sweet potato rounds with 2 tablespoons of macadamia nut oil plus a few drops of Natural Blue food dye.
Spread evenly on two or three parchment lined baking sheets and repeat the baking process one more time, flipping and watching for the edges to turn golden.
Return all crisps to oven briefly before service.