Love these and they make the perfect snack to stave off hunger pangs when it seems a long time until supper. You can use any root vegetables, but parsnips, beetroots and sweet potatoes are especially good. You can also add extra flavours if you like, such as chilli and spices.
- ½–1 sweet potato, depending on size
- 1 fat parsnip
- 1 medium beetroot
- 1 tbsp vegetable oil
- sea salt
- Preheat the oven to 160°/140°C Fan/Gas 3.
- Peel the vegetables if necessary, but you can leave them unpeeled if the skins are good. Slice them as thinly as you can. You can do this with a mandolin, or use a vegetable peeler instead and try to get the strips as wide and as thin (no more than 1 mm) as you can.
- Make sure the vegetables are bone dry, then put them in a large bowl. Drizzle over the oil and, using your hands, fold it into the vegetables, making sure everything is evenly coated.
- Arrange the vegetables in a single layer on as many baking trays as necessary. I use 3, but you may have to cook your crisps in a few batches, depending on how many baking trays you have. Put the veg in the oven and bake until they’re crisp and browned. This should take 25–30 minutes, but keep a close eye on them to make sure they are not going too dark.
- Remove the crisps from the oven and when they’re cool, toss them with some sea salt. Store the crisps in an airtight container to keep them fresh although they don’t last long when I’m around!