Curried carrot and parsnip chips

I made this with just carrots. I used the suggested option of berbere spice mix and these chips were absolutely delicious. I used the mandoline to get very thin slices and I would recommend getting your sheet pans ready before getting your hands oily… I roasted at 400 convection 6 minutes then rotating pans for 5-6 more minutes. Making these requires patience, but it’s otherwise an easy recipe. These would be great for a snack or as a topping for salads etc. It’s hard to stop eating them. Note that they do soften if stored in the fridge, but still taste delicious.