These homemade vegetable crisps are made with thinly sliced sweet potato, carrot, parsnip, and beetroot, drizzled with olive oil and seasoned. They turn out nice and crisp when baked at a low temperature.
1: Preheat oven to 140°C.
2: Use a mandolin to thinly slice the sweet potato, carrot, parsnip, and beetroot.
3: Place vegetable slices in a mixing bowl and drizzle with olive oil before adding all of the remaining seasoning and spices.
4: Make sure all the vegetable slices are separated.
5: Place in the oven for approximately 40 minutes, checking after 25 minutes to remove any crisps that are already cooked.
