Root Vegetable Crisps
10 prep, 20min cook
Serves 0
Ingredients
3 sweet potatoes, peeled
3 beetroot, peeled
2 tbsps olive oil
Salt and pepper
Method
Preheat the oven to 200°C/400°F/ Gas Mark 5. Using a knife, thinly slice the sweet potato and beetroot into wafer-thin slices. Spread out onto paper towel to remove any excess moisture.
Place the slices into a large bowl and sprinkle with the oil and seasoning – toss to coat evenly. Arrange the slices in a single layer on baking trays and roast for 20 minutes, turning them after 10 minutes. Remove from the oven when crisp and golden and spread out on a paper towel until cool.
More recipes to try
Great British Food Awards
Tasting videos
3 of the best biscuit and tea pairings
Treat yourself by discovering three decadent ways to match award-winning biscuits with tea
