Mexican Vegetable Crisps

30 - 45 mins

This healthier version of nachos is a great way of using up root vegetables with Mexican dips and can be served as a snack or sharing starter when entertaining.

200g fresh beetroot
1 large carrot
1 large sweet potato
2 tbsp vegetable oil
black pepper to season
240g mixed pack salsa/ guacamole/ sour cream
Preheat the oven to 220°C/ 200°C Fan/Gas 7
Cut off the top and bottom of the beetroot and carrot then clean the skins including the sweet potato by scrubbing in water. Alternatively if prefered they can be peeled.
Slice the vegetables very thinly, a swivel peeler or a mandolin are best for this but you could also use a knife if you are careful, then gently press between kitchen paper to absorb any excess moisture.
Line three large baking trays with baking parchment and brush with oil. Lay the vegetables on the trays in a single layer, keeping the beetroot on a separate tray to prevent it from staining the other vegetables. Brush the vegetables with the remaining oil, season with black pepper then roast for 25 minutes, turning halfway through. Transfer to a tray lined with kitchen paper and allow to cool completely.
To assemble arrange the vegetable crisps on a plate and serve with bowls of salsa, guacamole and soured cream.
Wear rubber gloves when preparing beetroot to prevent the colour from staining your hands. You could also use up any leftover dips that you have or try making your own salsa from squishy tomatoes, chopped onion and some chilli powder or chopped fresh chillies. You can also use this recipe to make homemade crisps.