Salted Vegetable Oven Crisps

Serves 4 as a side dish Ready in 30 minutes

Shaved purple kūmara

2 purple kūmara, scrubbed clean

¼ tsp kelp salt grind of pepper

1½ tbsp extra virgin olive oil

2 tsp roughly chopped

parsley, to serve

Shaved parsnip

3 parsnips, scrubbed clean

¼ tsp kelp salt

1 tsp finely chopped dill

¼ tsp chopped rosemary

1½ tbsp extra virgin olive oil

Preheat the oven to 200ºC fan bake. Line two oven trays with waxed paper.

Take two medium bowls; For the kūmara crisps, place the salt, pepper and olive oil into one bowl. Use a vegetable peeler to shave the kūmara into the bowl. Toss well and transfer to an oven tray. Spread the crisps out in a single layer all over the tray so they can cook quickly. (You may need to do a couple of batches of crisps).

In the other bowl, place the salt, dill, rosemary and olive oil. Shave the parsnip into the bowl, toss well in flavourings then transfer to the other oven tray.

Place each oven tray into the oven with enough space for the air to circulate and cook each tray properly.

Bake for 10 minutes, check each tray and move the crisps around to cook evenly. Bake for a further 5-8 minutes, or until the crisps are golden at the edges. (Kūmara will take longer to cook than parsnip).

To serve, scatter chopped parsley over the purple kūmara chips. Taste both the kūmara and parsnip crisps for seasoning, add a little more salt as needed. Arrange on two platters.