Sea-Salted Fennel Chips

These have a lovely caramelised flavour and the aniseed from the fennel and the salt are a match made in heaven. You can also use parsnip if fennel is not in season – cut them into long thin strips and bake the same way.

Ingredients

2 fennel bulbs

1 tablespoon cold-pressed extra virgin oliveoil

pinch of Celtic sea salt

Recipe from Supercharged Food: Eat Clean, Green and Vegetarian by Lee Holmes (Murdoch Books, £14.99).

For more, visit www.superchargedfood.com