- 1/2 butternut squash
- 1 beetroot
- 1 parnsip
- Or other root veg
- 1 tbsp. sunflower oil
- Salt and pepper
- Preheat the oven 180oC
- Peel and slice the vegetables thinly using a sharp knife or mandolin.
- Dry completely in a tea towel and then transfer to a large mixing bowl.
- Add the sunflower oil and seasoning, mix together until completely covered using your hands.
- Lay them singularly on a baking tray, bake for 30 mins until brown and crisp.