Roasted Root Vegetable Chips

Ingredients:

Olive oil
salt
3 medium beets
3 small turnips
3 carrots
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp cinnamon

Directions:

1. Scrub all of the vegetables thouroughly and then dry them.  Preheat oven to 400 F.
2. Using a mandolin, slice the turnips thinly and place them in a bowl with a small glug of olive oil, a pinch of salt, and the cinnamon.  Toss to coat all of the slices with the oil, then place them in one layer on a baking sheet lined with parchment paper.
3.  Repeat step 2, first with the carrots and cumin (slice the carrots on an angle for larger chips), then with the beets and coriander.
4. Place the sheets in the oven and bake for 15-20 minutes or until the vegetables are beginning to caramelize.  At this point you can remove them from the oven and serve them warm.  The other option is to turn the oven down to 200 F and bake for a further 15-20 minutes, watching them carefully so they don't burn, until they are more dried out and crunchy.