Roast Vegetable Crisps / Chips

• 2 parsnips
• 2 beets
• 2 sweet potatoes
• 2 tablespoons olive oil
• 12 teaspoon chili powder (optional)
• freshly ground salt and black pepper

1. Preheat the oven to 400F
2. Peel all the vegetables.
3. Using a swivel peeler or mandolin, slice them diagonally into wafer-thin crisps.
4. Spread out on paper towel to remove excess moisture.
5. Tip all the vegetables into a bowl.
6. Pour over the oil, then add chili powder, if using, and seasoning.
7. Toss with your hands to coat evenly.
8. Arrange in a single layer on a baking tray.
9. Roast for 20 minutes or until the parsnips and sweet potato are golden brown.
10. Spread out on paper towel until cool and crisp.

parsnips, beets, sweet potatoes, olive oil, chili powder, freshly ground salt

Taken from www.food.com/recipe/roast-vegetable-crisps-chips-240637 (may not work)