Homemade Vegetable Crisps

Peel the vegetables- slice the beetroot last to prevent the red color from bleeding onto the other vegetables.

Dry the slices: Pat the vegetable slices completely dry with clean kitchen paper to remove excess surface moisture, which is the secret to getting them crunchy rather than soggy

Coat in oil: Toss the slices gently in a bowl with the oil, salt, and pepper until lightly and evenly coated. Keep the beetroot on a separate tray or section if baking to manage the color.

Oven method: Spread in a single layer on a lined baking tray at 190°C/170°C Fan for 12–15 minutes (beets may cook faster, so check at 10 minutes).

Air fryer method: Cook in batches at 180°C for 10–12 minutes, shaking the basket halfway through.

Cool down: Remove from the heat and let them sit for 5 minutes; they will firm up and crisp further as they cool