POTATO AND PUMPKIN CRISPS

INGREDIENTS

4 large potatoes, washed and peeled

250 gr pumpkin, washed and peeled

2-3 tbs olive oil

Pinch sea salt

METHOD

Preheat oven to 180 degrees and line trays with baking paper.

Use a potato peeler to shave thin layers of potato and pumpkin and place them in a bowl.

Toss shavings in olive oil, making sure all surfaces are covered. Place shavings on prepared trays in a single layer.

Bake veggie shavings for about 10 minutes, check and turn if needed.

When light brown and crispy, take out of the oven and blot with paper towel.

Season with salt before serving.