How to Make Mixed Vegetable Crisps

Ingredients

• 3½ oz (100 g) carrots
• 3½ oz (100 g) parsnips
• 3½ oz (100 g) sweet potatoes
• 3½ oz (100 g) beetroot
• 4½ oz (125 g) waxy potatoes, such as Charlotte or Pink Fir Apple, unpeeled
• 1½ tbsp olive oil
• 1 tsp salt
• ½ tsp sweet paprika
• pepper

1. Preheat the oven to 190°C/375°F/Gas Mark 5. Line three baking trays with baking paper.
2. Thinly slice the carrots, parsnips, sweet potatoes, beetroot and potatoes. (It is a good idea to use a mandoline or a food processor to do this so that you can get the slices nice and thin.)
3. Dry the vegetable slices between sheets of thick kitchen paper.
4. Combine the oil with the salt, paprika, and pepper to taste in a small bowl. Put all the vegetables except the beetroot into a large bowl and add most of the oil mixture – toss thoroughly to combine.
5. Put the beetroot into a separate bowl with the remaining oil mixture and toss well. (If you toss the beetroot with the other vegetables their colour will bleed.)
6. Arrange the vegetable slices on the prepared baking trays, keeping the beetroot separate. Bake in the centre of the preheated oven for 10 minutes, then turn the vegetables with a spatula and bake for a further 5–10 minutes, or until they are golden and cooked through.
7. Transfer to wire racks and leave to cool until crisp. Toss all the vegetable crisps to combine before transferring to a bowl to serve.