1/2 butternut squash
1 beetroot
1 parnsip
Or other root veg
1 tbsp. sunflower oil
Salt and pepper

Preheat the oven 180oC
Peel and slice the vegetables thinly using a sharp knife or mandolin.
Dry completely in a tea towel and then transfer to a large mixing bowl.
Add the sunflower oil and seasoning, mix together until completely covered using your hands.
Lay them singularly on a baking tray, bake for 30 mins until brown and crisp.