Ingredients

• Parsnips

• Carrots

• Potatoes (optional)

• Beetroot (optional)

• Extra virgin olive oil or oil of choice

• Salt

• Greek-style seasoning - I had a pre-mixed one of black pepper, lemon zest, oregano, rosemary & garlic powder but feel free to try anything you fancy, curry powder, paprika, salt & vinegar.

Method

To get thin crips you can either peel, finely slice or mandolin. I We used parsnips and carrots but you can also use potatoes or beetroot work well too.

Soak the thin vegetables in cold water to release the starch.

Drain and rinse thoroughly in clean water, then pat dry.

Place into a bowl and add olive oil, salt and your chosen seasoning. Massage through well.

Air fry in batches at 190°C for around 10 minutes, tossing halfway.

Alternatively, cook in the oven (this may take slightly longer).

Remove when crisp and golden.

Eat straight away or store in a sealed, low-oxygen container to keep them crunchy.