Ingredients

2 parsnips

2 beetroot

2 sweet potatoes

2 tbsp olive oil

½ tsp chilli powder, (optional)

freshly ground salt and black pepper

Methode Preparation

Preheat the oven to 200°C/gas 6.

Peel all the vegetables. Using a swivel peeler or mandolin, slice them diagonally into wafer-thin crisps. Spread out on paper towel to remove excess moisture.

Tip all the vegetables into a bowl. Pour over the oil, then add chilli powder, if using, and seasoning. Toss with your hands to coat evenly.

Arrange in a single layer on a baking tray. Roast on the lowest shelf in the oven for 20 minutes, turning half way through. Keep and eye on them as they may not need the full time - they are ready when the parsnips and sweet potato are golden brown.

Spread out on paper towel until cool and crisp.