Thyme beetroot and parsnip chips

Ingredients

For 1 serving

• Beets80 g
• Parsnip80 g
• Extra virgin olive oil1 teaspoon
• Thyme1 g
• Saltto taste

In season: October – March

Method

1. Heat the oven to 170 °C (fan) and line a baking tray with baking paper.
2. Peel the raw beetroot and parsnip (wear gloves for the beetroot, it stains) and slice them about 2 mm thick on a mandoline.
3. Pat the slices dry with kitchen paper, then toss with the olive oil, stripped thyme leaves and salt, keeping the beetroot separate so it doesn't stain the parsnip.
4. Lay them on the tray in a single layer without overlapping.
5. Bake for 25 minutes, turning halfway, until crisp and curling at the edges; check in the last few minutes and remove any that are done. They crisp up further as they cool.