Featuring:
POV-003 or POV-013 Convection Ovens
INGREDIENTS
1 white potato, washed
1 small sweet potato, washed
1 parsnip, washed
1 beetroot, washed
2 tbsp extra virgin olive oil
Optional Flavor Options
For "Sour Cream and Onion"
1/4 tsp onion powder
1/4 tsp garlic powder
salt to your liking
1/4 dill
1/4 chives
1/4 parsley
1/4 mustard powder
For "Barbecue"
1/4 tsp onion powder
1/4 tsp garlic powder
salt to your liking
1/4 smoked paprika
DIRECTIONS
Preheat oven to 180°C or 350° F and line two large baking trays with baking paper.
Use a mandolin, the slicing side of a box grater or a sharp knife to slice the vegetables into thin rounds.
Place vegetables in a large mixing bowl with oil, seasoning blends and toss gently to coat.
Spread the vegetables over the oven trays and bake for 45-60 minutes, or until golden brown, turning half way. Remove from the oven and allow to cool. Season with a pinch of salt and serve.