Easy vegetable chips

Ingredients:

Beetroot chips:

• 6-8 unskinned beetroots (we used purple, candy stripe and golden beetroot varieties), sliced
• Glug olive oil 
• Pinch salt 

Sweet potato chips:

• 6-8 small-medium sweet potato offcuts, thinly sliced
• Sweet potato skins (if peeled)
• About 2-3 cups (500-750ml) vegetable oil, for deep frying
• Salt
• Fresh thyme

Method:

1. Preheat oven to 150°C. 
2. Toss beetroot with olive oil and salt until well coated. (Toss in separate bowls if using more than one variety). 
3. Spread out on a lined baking tray.
4. Bake for 30-45 minutes or until crispy. 
5. For sweet potato chips, heat oil in a medium-sized pot to 180°C. 
6. Fry skins and sliced offcuts until golden. 
7. Drain on kitchen paper and season with salt and a sprinkle with thyme.
8. Store in an airtight container once completely cool.