Vegetable crisps with peanut dip

To make the dip, heat the oil in a small saucepan over a moderate heat, add the shallot and garlic, and fry, stirring frequently, for 3–4 minutes or until the shallot has softened and is starting to turn golden.

Stir in the cumin and coriander, and cook for a few more seconds, then add the peanut butter, soy sauce, honey and 4 tbsp water. Stir over a gentle heat until the ingredients are smoothly combined. Remove from the heat and mix in the lemon juice. Spoon into a small bowl, cover and set aside in a cool place while preparing the crisps.

Preheat the oven to 220°C (425°F, gas mark 7). Cut the potatoes and beetroot into very thin slices, about 3 mm (⅛ in), preferably using a mandolin. Alternatively, use the fine slicing blade in a food processor, or slice as thinly and evenly as possible with a sharp knife.

Put the potato and beetroot slices in 2 separate large bowls and add 1 tbsp sunflower oil to each bowl. Toss the vegetable slices until they are all coated lightly with oil, then spread them out, making sure they are in a single layer, on 3 large non-stick baking sheets (or on ordinary baking sheets lined with baking parchment). Sprinkle the slices evenly with the sea salt flakes.

Bake for 35 minutes, turning the vegetables over frequently and swapping round the position of the baking sheets each time you turn the vegetables, until the potatoes are crisp and golden and the beetroot is firm but still slightly moist. Keep a close eye on the crisps towards the end of their baking time, to be sure they do not burn, removing them as soon as they are ready. Transfer to a wire rack to cool.

To serve, place the bowl of dip on a large serving platter and pile the cooled crisps around it.