Root vegetables make for the perfect crisp. A healthy, colourful snack that's lightly baked for flavour and crunch.
Ingredients
- root vegetables (carrot, parsnip, potato)
- olive oil
- salt & black pepper
- root vegetables (carrot, parsnip, potato)
- olive oil
- salt & black pepper
Preheat the oven to 180°C/350°F/gas 4.
No need to peel your vegetables, just make sure they’re clean and slice thinly. The easiest thing to use is a mandolin or, failing that, a vegetable peeler. Sandwich them between kitchen towel to absorb excess moisture and then dress with oil and seasoning.
Spread in a single layer on a non-stick baking tray and bake for 10 minutes.