Healthy vegetable crisps

A friend of mine asked for more healthy recipes , so Caren here you go.....

These can be made with all manner of root vegetables.

I used parsnip, sweet potato and carrot, unfortunately couldn't find an uncooked beetroot, but that would be perfect. 

Method

Peel skin and discard

Peel vegetable in same place so you get 

larger pieces 

With the sweet potato rinse under water and lay between kitchen paper








Layer separately on the kitchen paper and then on parchment paper on a baking tray




Cook at around 200 degrees for 10 mins until crispy

I sprinkled with sea salt and chilli flakes for hubby and I, but left plain for the little people.