Beetroot and carrot crisps

Name: beetroot and carrot crisps
Total time: 20 min
Yield: 0
Ingredients: raw beet; winter carrot; sunflower oil; sea salt

Preheat the oven to 180ºC. Cover a baking sheet with parchment paper and brush the paper with a brush of oil.
Peel the beets and the winter roots and scrape them into wafer-thin slices or strings. This is the fastest with a mandolin or cheese slicer.
Place the slices next to each other on the baking paper and brush them with oil. Sprinkle with a little sea salt and spices to taste.
Roast the crisps for about 20 minutes high in the oven. Allow to cool on a rack so that the beetroot and carrot crisps will turn crispy.