Vegetable Chips

Preparation

• De-stalk the kale and cut into pieces. Peel the carrot, parsnip, and beetroot and then, using the peeler, slice the vegetables thinly. Place the vegetables onto a baking tray and coat in oil, add the cloves of garlic, and drizzle with the lemon juice.

• Bake for 20 minutes until crispy.

• Once out of the oven season with salt and pepper. I added a little more lemon juice afterward too.

• Leave to cool before you eat them.