spiced parsnip crisps
2 tbsp olive oil
1/2 tsp ground cumin
1/2 tsp ground coriander
generous pinch of smoked paprika
Preheat the oven fan 160 degrees. Using a mandolin, peeler or small, sharp knife, slice the parsnips.
Pat dry with kitchen paper, tip into a bowl and then drizzle over the oil. Toss with the spices and season well.
Arrange the parsnips in an even layer on two baking sheets. Roast in the over for 20-25 minutes, turning frequently, until golden at the edges.
Carefully transfer the crisps from the baking sheets to some kitchen paper and dry any excess oil, they will crisp up as they cool.
Serve warm or cold.