Baked vegie chips

Step 1
Pre-heat oven to 190^oC. Line a baking tray with baking paper.

Step 2
Slice all the vegetables into thin rounds with a knife. Alternatively, use a mandolin if you have one.

Step 3
Spread the sliced vegetables out on paper towels or a clean tea towel and blot dry to ensure they’re as dry as possible.

Step 4
Spread the vegetables and herbs on the tray and lightly brush them with olive oil and sprinkle with a dash of salt.

Step 5
Bake for approximately 20 minutes, checking every 5 minutes to ensure they’re not burning. Remove any that are brown and crispy before the others.

Tips
Beetroot stains, so protect your benchtops and wear gloves when peeling and slicing it.

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Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website