Veggie Crisps

|A brilliant way to use up the last of your roots. We suggest carrots parsnips and beetroot but feel free to use any root veggies you like.|beetroot carrots parsnips|4 carrots thinly sliced2 parsnips thinly sliced2 beetroot thinly sliced4 tablespoon rapeseed oilsalt and pepper to tastepaprika chilli flakes or seasoning of choice|Preheat the oven to 180C.Lay out the prepped veg on paper towels to absorb excess moisture.Dress in the oil and seasoning. Add a teaspoon of paprika or chilli flakes or any other desired seasoning. Roast for 20 minutes turning occasionally and keeping an eye on them to avoid getting too crispy!|10.00 minutes|2|