Roast Vegetable Crisps / Chips

READY IN: 45mins
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 400°F
  • 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 chili powder, if using, and seasoning. Toss with your hands to coat evenly.
  • Arrange in a single layer on a baking tray. Roast for 20 minutes or until the parsnips and sweet potato are golden brown.
  • Spread out on paper towel until cool and crisp.
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