Ingredients:

  • 1 large beetroot, peeled and thinly sliced (about 1 cup/150g sliced)
  • 1 large sweet potato, peeled and thinly sliced (about 1 cup/150g sliced)
  • 1 large carrot, peeled and thinly sliced (about ¾ cup/ 100g sliced)
  • 1 parsnip, peeled and thinly sliced (about ¾ cup/ 100g sliced)
  • 2 tablespoons olive oil (30ml)
  • 1/2 teaspoon sea salt (3g)
  • 1/4 teaspoon freshly ground black pepper (1g)
  • Optional: pinch of paprika or garlic powder for extra flavour

Instructions:

  1. Preheat oven to 300°F (150°C/Gas Mark 2). Line baking sheets with parchment paper.
  2. Using a mandoline or sharp knife, thinly slice all the vegetables to approximately 1/16-inch (1.5mm) thickness. Aim for even slices.
  3. In a large bowl, toss the sliced vegetables with olive oil, salt, pepper, and any optional spices. Ensure even coating.
  4. Spread the vegetable slices in a single layer on the prepared baking sheets, ensuring they don't overlap.
  5. Bake for 25-35 minutes, flipping halfway through, until the chips are crispy and slightly browned around the edges. Baking time will vary depending on the thickness of the slices and your oven. Watch them carefully to prevent burning.
  6. Remove from the oven and let cool completely on the baking sheets. The chips will crisp up further as they cool.
  7. Serve immediately or store in an airtight container at room temperature for up to 3 days (although they are best when fresh).