Baked Veggie Chips

Ingredients

Give this recipe a go using any root veggies you have lying around.

Pre-heat oven to 190°C.
Slice all the vegetables into thin rounds with a knife. Alternatively use a mandolin if you have one.
Spread them out on paper towels and blot dry with more paper towel to ensure they're as dry as possible.
Line a baking tray with foil and lightly spray with olive oil. Spread the vegetables on the tray and spray them with olive oil and add a dash of salt.
Bake for approximately 20 minutes checking every 5 minutes to ensure they're not burning. Remove any that are brown and crispy before the others.

Tip

Beetroot stains so protect your benchtops and wear gloves when peeling and slicing it.
Use veggies that are in season

2 serves of veggies in each serve of this recipe.

Recipe and image supplied by Cancer Council NSW Healthy Lunch Box website.