Roast Vegetable Crisps / Chips |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Wonderfully colourful tasty vegetable crisps: parsnip, sweet potato and beet. Children will love them. Ingredients:
2 parsnips |
2 beets |
2 sweet potatoes |
2 tablespoons olive oil |
1/2 teaspoon chili powder (optional) |
freshly ground salt and black pepper |
Directions:
1. Preheat the oven to 400°F
2. 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.
3. Tip all the vegetables into a bowl. Pour over the oil, then add chili powder, if using, and seasoning. Toss with your hands to coat evenly.
4. Arrange in a single layer on a baking tray. Roast for 20 minutes or until the parsnips and sweet potato are golden brown.
5. Spread out on paper towel until cool and crisp.
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