Veggie crisps with a speedy herb & harissa dip

SERVES 4-6 ! PREP 25 mins ! COOK 40 mins ! EASY

1 carrot, peeled

1 sweet potato, peeled 1 medium parsnip, peeled 1 beetroot, scrubbed 2 tbsp olive oil

1 tsp smoked paprika ½ tsp cumin

½ tsp garlic salt

FOR THE DIP

1 tbsp harissa paste

2 tbsp lemon juice

8 tbsp Heinz [Seriously] Good Mayonnaise 2 tbsp Greek yogurt

2 tbsp mixture of parsley, mint and chives, roughly chopped

Heat oven to 200C/180C fan/ gas 6. Using a vegetable peeler or a mandolin, cut the carrots, sweet potato, parsnip and beetroot into thin slices, then dab them with paper towels in order to absorb excess moisture.

Put the parsnips, sweet potato and carrot in a large bowl, drizzle over 1½ tbsp of the olive oil, then toss with your hands to coat evenly. Scrunch a sheet of baking paper into a ball, then flatten out onto a baking tray (this will help to crisp up the chips). Put the vegetables on the tray in a single layer, then place on the lower shelf of the oven for 20 mins, turning halfway through – keep checking on them as some veg will cook faster than the rest. Repeat with the beetroot and the remaining ½ tbsp of olive oil. Combine the paprika, cumin and garlic salt, then sprinkle over the cooked vegetable chips and transfer them to a wire rack to crisp up and cool.

To make the dip, mix all the dip ingredients together and season to taste. Serve with the vegetable crisps.