A great after-school snack for kids!
INGREDIENTS, serves 4
1 medium sweet potato, scrubbed and thinly sliced
4-5 Jerusalem artichokes, scrubbed and thinly sliced
1/3 celeriac, peeled and cut into thin half moons
4 tablespoons of extra-virgin olive oil
a few thyme sprigs
salt and black pepper for seasoning
1. Heat up your oven to 200 C (390 F)
2. Line and oven tray with baking paper
3. Place all the prepared vegetables in a large bowl. Add seasoning and herbs and toss well with your hands to coat all the pieces with the oil.
4. Place the vegetables in the tray in one layer and bake for 20-25 minutes or until crunchy and golden.