Vegetable Crisps


Vegetable Crisps


500g beetroot, peeled

500g sweet potatoes, peeled

400g parsnips, peeled

3tbsp olive oil



Heat oven to 220°C. Slice the beetroot thinly with a mandolin or vegetable peeler.

Repeat for the sweet potatoes and parsnips.

Spread the slices out on baking sheets and brush with oil.

Bake for 10-12 minutes and then leave to cool.

Serve with guacamole.