Preheat the oven to 200°C (400°F/Gas 6). Peel all the vegetables and cut them into similar-sized wedges or fingers, so they cook evenly. Toss the vegetable chips in the oil, and spread out in a single layer on a baking tray. Roast for 25–30 minutes, turning them halfway, until they are well cooked and browning at the edges. Original Source: https://www.crohnscolitisfoundation.org/gutfriendlyrecipes-list/recipe/136009066/root-vegetable-chipsIngredients
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