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1KG MIXED ROOT VEG (CARROTS, PARSNIP, SWEET POTATO)

4 TBSP OLIVE OIL

SEA SALT 

FRESHLY GROUND PEPPER

FOR GARLIC DIP

200G NATURAL YOGHURT

2 GARLIC CLOVES

CHIVES, CHOPPED FINELY 

Preheat the oven to 200c. To make the garlic dip, crush the garlic and add as many herbs to your taste. Add these to the yoghurt and season with salt and pepper, stir well. Cover and chill in the fridge until the crisps are ready. 

Chop your veg into thin slices, then add to a bowl and drizzle over the oil making sure they are all thoroughly coated. 

Arrange the vegetable crisps over baking trays, making sure they aren't over lapping each other then season. Bake for 8-10 minutes, checking them regularly to make sure none are burning.

Transfer your crisps onto a wire rack and leave to crisp and cool.

Arrange with your garlic dip and serve immeditately. They won't last long! 

ROOT VEGETABLE CRISPS

WITH GARLIC YOGHURT DIP

SERVES 4