You can make your own healthy crisps using sweet potatoes, beetroot and parsnip, a vegetable peeler or a mandolin, a little oil and seasoning. At a fraction of the price of well-known brands, it’s not only the kids who’ll love them.
Preheat the oven to 180°C/gas 4. Slice the vegetables very thinly – a mandoline slicer is perfect.
Spray a little oil over a baking sheet and arrange the vegetable slices ensuring they don't overlap. You may need to make them in separate batches depending on the size of your oven.
Cook for 20 minutes, until lightly browned. It's vital to turn the vegetables frequently during cooking as they can easily burn. You may need to remove some crisps before the 20 minutes is up, as some will cook faster than others.
When all the crisps are ready, allow them to cool then mix together and serve.