Homemade Vegetable Crisps

Instructions

Cut the parsnip into thin slices, place in a bowl, cut the carrot into thin slices, place in a separate bowl and repeat for each vegetable.

Layer kitchen paper on to a clean work surface, place the slices on to the kitchen paper, lay more kitchen paper on top and press. Leave for 15 minutes to absorb any liquid.

Preheat the oven to 180C or 160C for fan assisted ovens, place the parsnip, carrot and sweet potato slices in to a big bowl, drizzle with three teaspoons of olive oil, sprinkle salt and pepper on top and toss. Spread the vegetable slices out on a large baking tray.

Place the beetroot slices in a bowl, drizzle with the remaining oil, sprinkle with salt and pepper and add to the baking tray. Bake the vegetable slices for 8 to 10 minutes or until dry and starting to curl.

Carefully remove from the oven and leave to cool on the tray. Once cool, tip the crisps in to a clean bowl, sprinkle with cumin and some pepper, toss and serve.