Vegatable Crisps

• 1 parsnip
• 1 sweet potatoes
• 1 beetroot
• 1 tbsp vegatable oil
• 1 sea salt - to taste

1. Pre heat oven to 160/140 fan or gas mark 3.
2. Thinly slice the vegatables (Skin can be included) with a mandolin or peeler and try to get as wide and thin as you can.
3. Place sliced vegatables into a bowl and coat with oil evenly
4. Place vegatables on as many baking trays as necessary in a single layer.
5. I use 3-4 trays.
6. Place in oven and bake for 25-30 minutes until they are crisp and lightly browned.
7. Remove from oven and when cooled toss with sea salt.
8. Store in an airtight container to keep fresh.

parsnip, sweet potatoes, beetroot, vegatable oil, salt

Taken from cookpad.com/us/recipes/344234-vegatable-crisps (may not work)