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:
- Preheat the oven to 200˚C/180˚C fan/gas mark 6.
- Use a mandolin or the vegetable peeler to cut the vegetables into wafer-thin slices. Pat them dry with kitchen paper.
- Place the sliced vegetables into a bowl and add the oil and a generous pinch of salt and pepper. Toss to coat evenly.
- 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.
- Remove from the oven and leave to cool until crisp.
