Sweet Potato & Parsnip Crisps
Prep: 20 minutes Cook: 15 minutes Makes: 2-3 servings
1 Preheat the oven to 200°C/400°F/ gas mark 6, and line two large baking sheets with baking parchment.
2 Use a swivel peeler to peel thin strips from the parsnip. Put the strips in a bowl and toss with half the oil. Spread them out in a single layer on one of the lined baking sheets.
3 Repeat the process with the sweet potato, spreading the strips on the second baking sheet.
4 Bake the parsnip and sweet potato crisps for 10 minutes, then swap the baking sheets around so that the one on the higher oven shelf is moved to a lower shelf. You may find that the parsnip cooks slightly faster than the sweet potato, so keep an eye on them, as they brown very quickly. Bake for a further 5 minutes, or until crisp and browned at the edges, then remove from the oven.
5 Transfer the crisps to a bowl and sprinkle with salt (if using). These are best served the day they are made.
1 small parsnip, peeled
1 small sweet potato, peeled 1 tbsp olive oil A small pinch of flaky sea salt (optional)
Baking these crisps in the oven caramelises the taste already-sweet of the root veg.