Get on board the craze for an alternative to a regular packet of crisps. There’s a little less guilt and a lot more enjoyment doing it this way.
Ingredients
- 2 parsnips
- 2 beetroot (beets)
- 1 sweet potato
- glug of olive oil
How to Make It
- Preheat the oven to 200°C (400°F/gas mark 6). Using a mandoline or food processor, thinly slice all the vegetables, then pat dry with paper towel to remove any excess moisture.
- Put the vegetables slices in a large bowl, drizzle very lightly with olive oil and mix to coat. Spread the vegetable slices out on lined baking trays in a single layer and bake for 15–20 minutes, turning them halfway through. Keep an eye on them: it can be hard to tell when the beetroot is ready, but when the parsnip and sweet potato are golden, they’ll all be done.
- Drain the crisps on paper towel, then sprinkle with salt flakes and pepper.
