3 medium potatoes, sliced very finely
2 medium carrots, sliced very finely lengthways
2 medium parsnips, sliced very finely lengthways
1/2 small pumpkin, sliced very finely
2 1/2 tablespoons rock salt
1 small bunch parsley
I find using a vegetable peeler gets nice thin slices for the chips.
Preheat oven to medium-high heat.
Cover all the sliced veggies liberally with olive oil. Place them on a roasting tray and bake until crunchy and golden.
While chips are cooking, in a mortar and pestle mush up the parsley, rock salt and a little olive oil.
In a mixing bowl, toss chips in parsley and salt mixture.
Let the chips cool and serve.