Mixed veg crisps
- 1 parsnip
- 1 carrot
- 1 fresh beetroot
- 1 tbsp olive oil
- 1/2 tsp sugar
- 1/4 tsp paprika
- 1/4 tsp cumin
Pre-heat the oven to 180C/160C Fan/Gas 4. Line 2 baking sheets with baking paper.
Slice the vegetables as thinly as possible with a peeler. Spread out on kitchen paper briefly to remove excess moisture.
Put the veg slices in a bowl, drizzle over the oil, sugar and spices, and toss to coat. Arrange in single layers on the baking trays.
Bake for 10-15 minutes until crispy, checking frequently. Allow to cool before serving.