Vegetable Crisps

This is a really easy way to make delicious chips that are so much healthier than anything that you buy. You can add whatever spices you like to flavor the chips, or keep them simple with salt. I used root vegetables but it works equally well with potatoes, just pat them dry with paper towels before you put them on the baking try. You can slice the vegetables thinly by hand, but a mandolin makes light work of it. If you are using beetroot, wear gloves while you handle them or there will be telltale purple on your hands for the rest of the day. Make more than you think because they are seriously addictive!

2 parsnips, in ribbons (use a peeler to do this)

1 sweet potato, peeled and sliced thinly

2 beetroot, peeled and sliced thinly

oil spray (I used rice  bran oil)

salt (I always use Maldon flakes)

cinnamon

cumin

1 tbspn maple syrup

Preheat oven to 170 C. Place parsnip ribbons in a bowl. Add 1 tbsn oil, maple syrup and a generous pinch of salt. Toss to combine, then lay out on a lined baking try, taking care not to overlap the pieces. Bake for 10-15 minutes or until golden. For the sweet potato and beetroot, place rounds on lined baking trays (one for each potato, one fore beetroot). Spray with oil, sprinkle with salt. Sprinkle sweet potato with a touch of cinnamon and a smattering of salt. Sprinkle beetroot with a touch of cumin and salt. Bake for 10-15 mins or until crisp and golden.