Jamie Magazine
By Ginny Rolfe
Ingredients
500g parsnips
330g carrots
400g beetroot
SPICY SALT
1 teaspoon sea salt
½ teaspoon fennel seeds
2 dried red chillies
Method
- Preheat oven to 150ºC/gas 2-3.
- Scrub the parsnip, carrots and beets. Using a mandolin or the thick slicer on a grater, slice each of the veg at an angle into long pieces – they really shrink in the oven.
- Place veg slices in a single layer on baking trays – keep the veg separate. Place the carrots and beetroots in the oven for about 2 hours; after 30 minutes add the parsnips. Remove when dry, crisp and cooked.
- Crush the salt, fennel seeds and chilli in a mortar (or a coffee grinder), and sprinkle over your crisps. Serve hot or cold.
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