Crunchy and salty these crisps are excellent for garnish on top of salads or soups or just to munch on.

Here I am using parsnips and beetroot but you could also use carrots or kumara. 3 or 4 medium of each will do enough to fill two oven trays for each vegetable. Peel the beets, no need to bother peeling parsnips just scrub them, then use a mandolin thinly slice all the vegetables.

The Beetroot is quite wet after slicing so I like to dry them a bit on kitchen paper after slicing. No need to dry the parsnips.

Put the sliced vegetables in a bowl and add a couple a tablespoons of olive oil, using your hands make sure all the sides are covered in oil. Add a small sprinkle of salt and mix in.

Spread the vegetables out in a single layer onto oven trays or as I have used for the Beetroot open racks.Roast at 150c for about 30 minutes. Keep an eye on them and turn them a bit during the cooking time. They need to be crisp and dried out so if you think they are not quite dried out turn the oven off and leave them in the cooling oven to completely dry. Once dry they keep for weeks, but not in my house we eat them up really quickly.