Broadspear Winter Vegetable Crisps
Broadspear Winter Vegetable Crisps
Serves 6
INGREDIENTS:
500g parsnips
300g carrots
400g beetroot
Sea salt
METHOD:
1. Preheat oven to 100ºC / Gas Mark 1.
2. Peel the vegetables and slice them using a mandolin or vegetable slicer into long thin pieces.
3. Place the vegetable slices in a single layer on baking trays and into the pre-heated oven for 1 hours. Remove the vegetables when they are dry, crisp and cooked.
4. While the vegetable crisps are still hot toss them in sea salt.
