Roast Vegetable Crisps / Chips

1. 1

   Preheat the oven to 400F

2. 2

   Peel all the vegetables.

3. 3

   Using a swivel peeler or mandolin, slice them diagonally into wafer-thin crisps.

4. 4

   Spread out on paper towel to remove excess moisture.

5. 5

   Tip all the vegetables into a bowl.

6. 6

   Pour over the oil, then add chili powder, if using, and seasoning.

7. 7

   Toss with your hands to coat evenly.

8. 8

   Arrange in a single layer on a baking tray.

9. 9

   Roast for 20 minutes or until the parsnips and sweet potato are golden brown.

10. 10

    Spread out on paper towel until cool and crisp.

No additional tips available.