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.
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