Home Baked Vegetable Crisps

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• Step 1

  Preheat the oven to 200°C (400°F/gas mark 6). Using a mandoline or food processor, thinly slice all the vegetables, then pat dry with paper towel to remove any excess moisture.

• Step 2

  Put the vegetables slices in a large bowl, drizzle very lightly with olive oil and mix to coat. Spread the vegetable slices out on lined baking trays in a single layer and bake for 15–20 minutes, turning them halfway through. Keep an eye on them: it can be hard to tell when the beetroot is ready, but when the parsnip and sweet potato are golden, they’ll all be done.

• Step 3

  Drain the crisps on paper towel, then sprinkle with salt flakes and pepper.

  TIP You'll need a few baking trays for this one, so you can spread out the vegetable slices 
to get them all crispy.

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