Oven-baked Root Vegetable Chips

Serves: 6

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Total Time: 85

Prep Time: 30

Cook Time: 55

• 700 gram(s) (11?2lb) large Maris Piper potatoes
• 300 gram(s) large carrots
• 3 large parsnips, about 700g (11?2lb) in total
• 4 tablespoon(s) olive oil
• 2 teaspoon(s) Schwartz Season-all
• Half teaspoon(s) Maldon sea salt

Method

1. Peel the vegetables and cut lengthways into 1cm (1?2in) x 7.5cm (3in) chips. Put in a bowl and toss with the oil, seasoning and salt, then transfer into two roasting tins.
2. Cook at 220°C (425°F) mark 7 for 50-55min or until vegetables are tender and golden. Toss frequently and swap tins over occasionally, so the vegetables cook evenly.
3. Drain the vegetables on kitchen paper. Serve warm with home-made tomato ketchup.
4. PREPARE AHEAD Complete to the end of step 1, then cover and chill vegetables for up to 4hr. Alternatively, complete to the end of step 2, put the vegetables in one roasting tin, then cool, cover and chill for up to 24hr.
5. TO SERVE Complete recipe. Or, to reheat cooked vegetables, uncover, leave at room temperature for 30min, then cook at 180°C (350°F) mark 4 for 15min until warmed through.

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