I adore Terra Chips, but if you have a dehydrator, why not make your own version for a fraction of the price? You could do these in the oven too, but the texture isn’t as great as with a dehydrator.
Root Vegetable Chips
Root vegetables of your choice (parsnip, potato, beet, yam, etc)
sea salt or Herbamare seasoning
Root vegetables cook at different rates, so keeping the vegetables on separate sheets will allow you to pull out the vegetables from the dehydrator that cook first (like sweet potatoes) and leave the vegetables that take the longest to crisp up (like beets) in the longest.
Slice vegetables one a time, keeping them separated, as thinly as you can using a mandoline (I use the mandoline blade on my food processor) then transfer to separate bowls. Pour oil over the vegetables and stir to coat. Lay the vegetables on Teflex sheets, a different vegetable per tray, leaving a bit of room between each piece and sprinkle with salt or seasoning.
Dehydrate at 105 degrees for several hours (at least 8) until the vegetables are crispy. Normally around the 6 hour mark I flip the chips by pulling out the trays, laying another tray on top of the veggies and turning upside down, leaving the veggies on the second tray, then pop back in the oven to crisp up the other side.
They made a great snack with salsa, guacamole or hummus!