Cooking Time: 120 min
2 medium parsnips
2 medium sweet potatoes
2 large carrots
Freshly ground salt and black pepper if desired
Preheat oven to Gas Mark ½/130°C/250°F
Line a couple of large baking trays with parchment or spray with a spray oil (try Filippo Berio Spray Olive Oil – much nicer than Fry Light).
Peel the veggies (I set aside the peelings to make stock with later), and then finely slice them. I use a food processor to do this but you could use a mandoline or do it by hand.
Blot the veggies with kitchen paper, muslin or a clean teatowel to remove as much moisture as possible. Once dried, spread them out evenly on the baking trays. Don’t worry that it seems a lot – they will shrink considerably.
Coat the veggies with some spray oil, and season with salt and pepper.
Bake for 1 hour and then turn the veggies over. Roast for a further 1-2 hours, or until the crisps are crunchy….but not charred!
Store in an airtight container or bag for up to three days (if they last that long!).