Ingredients
2 parsnips
1 sweet potato
1 raw beet
2 tbsp. olive oil
1/4 tsp. mild chili powder
Preparation
Step 1Preheat the oven to 425 degrees F. Using a potato peeler or mandoline (take care!), slice the vegetables on the diagonal very thinly to create wafer-thin crisps, approximately 1/16 inch thick. Spread out the vegetable slices on kitchen paper to draw out any excess moisture.Step 2Place the parsnips and sweet potato slices into a bowl with 1 tablespoon of the olive oil and the chili powder and toss to lightly coat, then spread them out on a baking sheet. Place the beetroot slices into a bowl with the remaining oil and toss well. Spread out the beetroot on another baking sheet.Step 3Roast all the vegetables in the center of the preheated oven for 20 minutes, turning them halfway through cooking if necessary, until they are crisp.Step 4Remove the baking sheets from the oven and spread out the vegetable crisps on paper towels to cool slightly before serving. Eat immediately.
From: Ella’s Kitchen: The Cookbook © 2013 by Ella’s Kitchen Buy the book
