Vegetable chips

Oven-baked vegetable chips are super easy to make and it’s a great way to use up surplus garden goodies. Serve your chips with homemade pesto or dip, or pop them into kids’ lunch boxes. Pretty much any vegetable can be used but we particularly like beetroot, kumara, carrot, parsnip and turnip. Simply cut thin slices with a mandoline or vegetable peeler, toss in olive oil and seasoning, and bake in the oven until crisp. Check regularly to ensure the chips don’t burn. Your homemade chips will stay fresh in an airtight container for several days.