Root Vegetable Crisps Recipe - Great British Chefs

Ingredients

• 1 Granny Smith apple
• 1 large beetroot, raw
• 2 parsnips
• 1/2 butternut squash
• 40ml of rapeseed oil
• 1 pinch of paprika
• 1 pinch of ground cumin
• 1 pinch of ground coriander
• 1 tsp salt
• 400g of butter beans, tinned
• 30ml of olive oil
• 1 lemon, juiced
• 1 pinch of paprika, plus extra for sprinkling
• 1 pinch of salt
• 1 pinch of pepper
• 50g of gluten-free flour
• 2 tbsp of gram flour
• 350ml of water
• 30ml of rapeseed oil
• 200g of low fat natural yoghurt
• 1 tbsp of green pesto