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Oven Roasted Herbed Vegetable Crisps
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Ingredients 10 spray(s) Cooking Spray 2 medium Courgette, sliced crosswise into ½ cm slices 2 medium Sweet Potato, peeled and sliced crosswise into ½ cm slices 4 medium Carrots, Old, Raw, peeled and sliced diagonally into ½ cm slices 2 medium Parsnip, peeled and sliced crosswise into ½ cm slices 1 teaspoons Salt, or to taste 1 teaspoons (as purchased) Oregano, dried |
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Preparation method
Preheat oven to Gas Mark ½/130°C/250°F. Coat 2 large baking trays with cooking spray.
Arrange vegetables on prepared baking trays. Coat vegetables with cooking spray and season with salt and oregano.
Roast for 1 hour and then rotate trays. Roast for 1½ to 2 hours total, or until crisps are crunchy and dry.
