1/2 large carrot, peeled and sliced into fine strips
1/2 medium parsnip, peeled and sliced into fine strips
2 small beetroot, peeled and sliced into fine strips
1/2 to 1 tablespoon olive oil
1/4 teaspoon red chilli powder
1/8 teaspoon mild Kashmiri red chilli powder
salt and pepper, to taste
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:20min › Ready in:40min
Preheat the oven to 200 C / Gas 6. Line a baking tray with baking parchment.
Lay several pieces of kitchen paper out on a work surface and place the sliced vegetables on top. Dab with more kitchen paper to remove any excess moisture.
Transfer the veggies to a mixing bowl and add the olive oil, chilli powders and seasoning. Toss to coat.
Lay the veggies out in a single layer on the prepared baking tray.
Bake on the lower oven shelf for 18 to 20 minutes or until crisp and the parsnip turns golden brown. Keep and eye on them as they do tend to burn quickly, feel free to remove any that are done and pop those that need longer back in. Remove from the oven and transfer to a serving plate. Allow to cool and crisp further before enjoying.
Best eaten immediately, but you can store in an air-tight container for a couple of days.