Peel the taro and yucca roots. Use a mandoline to thinly slice all vegetables to about 1/16 inch. Soak/rinse all vegetables individually in cold water until liquids run clear (except the water from the beets will continue to be colored but just rinse these as much as the others).

Thoroughly dry out the chips on paper towels. Once dry, toss each individually with 1 tbsp oil and a pinch of salt pepper, allowing them to get consistently coated.

Preheat air fryer to 350 degrees. Air fry the vegetables in batches for about 20 minutes per batch, flipping every 5 minutes. Try not to add more than 1-3 layers or else they will be inconsistently cooked.

When all vegetables are cooked, combine all chips into one bowl. You can add additional salt per prefer