Baked vegie chips
1 sweet potato, peeled
2 carrots, peeled
2 parsnips, peeled
1 large beetroot, peeled
Sprigs of fresh rosemary or thyme
Olive oil spray
Pre-heat oven to 190oC.
Slice all the vegetables into thin rounds with a knife. Alternatively, use a mandolin if you have one.
Spread them out on paper towels and blot dry with more paper towel to ensure they’re as dry as possible.
Line a baking tray with foil and lightly spray with olive oil. Spread the vegetables and herbs on the tray and spray them with olive oil and add a dash of salt.
Bake for approximately 20 minutes, checking every 5 minutes to ensure they’re not burning. Remove any that are brown and crispy before the others.
- Beetroot stains, so protect your benchtops and wear gloves when peeling and slicing it.
- Use any combination of root vegies that are in season.