Pandora's Feast

Preheat your oven to 325°F (165°C) and line two or three large baking sheets with parchment paper. Prepare your workstation by gathering all vegetables and ingredients.

Using a mandoline or sharp knife, slice the beet, sweet potato, potato, and squash into paper-thin rounds (about 1/16 inch thick). Pat each slice thoroughly dry with paper towels to remove excess moisture.

In a small bowl, whisk together olive oil, soy sauce, minced garlic, and nutritional yeast to create a unified seasoning mixture. Toss the vegetable slices gently in the mixture, ensuring each piece is lightly coated.

Strip kale leaves from their stems, tear into crisp-sized pieces, and toss with a small amount of the seasoning mixture. Massage the kale pieces lightly until they are evenly coated.

Cook the brown rice according to package directions using the measured water, then spread cooked rice thinly on a parchment-lined baking sheet. Allow it to dry slightly before baking so it forms cohesive cracker sheets.

Arrange all vegetable slices, kale pieces, and the rice cracker sheet in single layers across the prepared baking sheets, then sprinkle everything evenly with black sesame seeds.

Bake all components in the preheated oven, removing the kale crisps after 15–18 minutes and continuing to bake the root vegetable and squash chips for an additional 10–15 minutes until they are crisp and lightly golden. Break the rice cracker sheet into irregular pieces once cooled.

Allow all components to cool completely on wire racks so they reach maximum crispness, then arrange them together on a large serving board or in an assortment bowl for presentation.