Ingredients:
- Salt and black pepper
- 2 tbsp rapeseed oil
- 1 small butternut squash, peeled
- 2 raw beetroots, peeled
- 2 sweet potatoes, peeled
- 2 parsnips, peeled
Method:
1. Preheat the oven to 200˚C/180˚C fan/gas mark 6.
2. Use a mandolin or the vegetable peeler to cut the vegetables into wafer-thin slices. Pat them dry with kitchen paper.
3. Place the sliced vegetables into a bowl and add the oil and a generous pinch of salt and pepper. Toss to coat evenly.
4. Arrange the crisps in a single layer over two baking trays and bake for 20 minutes, turning the crisps and rotating the trays halfway through.
5. Remove from the oven and leave to cool until crisp.
