Roast Vegetable Crisps / Chips

Directions

1. 1
   Preheat the oven to 400F
2. 2
   Peel all the vegetables.
3. 3
   Using a swivel peeler or mandolin, slice them diagonally into wafer-thin crisps.
4. 4
   Spread out on paper towel to remove excess moisture.
5. 5
   Tip all the vegetables into a bowl.
6. 6
   Pour over the oil, then add chili powder, if using, and seasoning.
7. 7
   Toss with your hands to coat evenly.
8. 8
   Arrange in a single layer on a baking tray.
9. 9
   Roast for 20 minutes or until the parsnips and sweet potato are golden brown.
10. 10
    Spread out on paper towel until cool and crisp.