Homemade Vegetable Crisps
Ingredients
- 1 large carrot (approx 75g)
- 1 large parsnip (approx 75g)
- 1 large beetroot (approx 75g)
- 2 tbsp olive oil
- Salt and black pepper to taste
Instructions:
Heat the oven to 200-degrees fan.
Peel the carrot, parsnip and beetroot and slice very thinly using a sharp vegetable knife or mandolin, keeping each vegetable separate.
Dry the slices very thoroughly in a clean tea towel and put them each into a separate mixing bowl. Pour a third of the oil into each bowl and combine very well,
Arrange the slices in one layer on three large nonstick baking trays. Season with salt and pepper to taste.
Bake the beetroot for 15-20 minutes (turning halfway) or until golden and cooked through.
Bake the carrot and parsnip for 6-8 minutes (turning halfway) or until golden and cooked through.
Remove from the oven, season a little more and allow to cool. Eat the same day.
Top Tip
The recipe makes 4 portions.