These crisps – made with a combination of root vegetables – are even more delicious than the higher-GI ones you can buy at the supermarket.
- Yield: 4 Servings
How to Make It
- Preheat the oven to 190°C/375°F/Gas Mark 5. Line three baking trays with baking paper.
- 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.)
- Dry the vegetable slices between sheets of thick kitchen paper.
- 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.
- 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.)
- 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.
- Transfer to wire racks and leave to cool until crisp. Toss all the vegetable crisps to combine before transferring to a bowl to serve.