• 1 large (150g) raw carrot
  • 1 large (75g) raw parsnip
  • 1 large (75g) old raw potato
  • 2tbsp olive oil
  • salt
  • black pepper

Peel the vegetables and slice thinly with a mandolin or vegetable peeler. Lay them between paper towels to absorb excess moisture. Place slices in a bowl, add oil mixture and stir with one hand to coat. Spread the vegetables out on a large non-stick baking sheet and place on lower shelf of oven for 10 minutes.