Pre-heat oven to 200°C
Peel and chop (peeler or mandoline) the veg into wafer-thin crisps
Spread out vegetable crisps onto paper towel to remove excess moisture for maximum crunch
Place vegetable into a bowl and pour over olive oil and toss vetables with yours hands to coat evenly
Spread vegetable crisps out on a baking tray lined with greaseproof paper and add your choice of seasoning
Roast vegetable on the lowest shelf in the oven for 15-20 minutes, or until crisp
Turn vegetables half way through roasting
Once cooked spread out on paper towel and allow to cool for maximum crunch
Calories per serving (28 grams): 120
Protein: 2g
Carbohydrates: 19g
Fat: 4g
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