A delicious and healthier alternative to the take-away version. Get the kids involved...it is so much fun and a lot more rewarding cooking from scratch.
Either peeled or unpeeled if organic, cut the vegetables into big chips (both ordinary and sweet potatoes can be done together as both take the same time to cook, carrot and parsnips take less time and beetroot takes a little longer so adjust the cooking times accordingly).
Put the chips into a large pot of salted cold water and bring them to the boil (you may like to do beetroot in a separate pot as the colour will leach). As soon as the chips have come to the boil, drain them, and tip them into a large bowl.
Sprinkle the chips with enough coconut oil to coat them well and salt, herbs and spices to taste, and toss them around with your hands or a wooden spoon until they are well covered in oil.
Other options for flavour to add are pesto, finely grated cheese, herbs, other spices (eg chilli flakes, ginger powder, paprika and cumin for a spicy mix), garlic, tamari....anything at all you want.
Spread the chips evenly on a baking tray (use more than one if you need to - best not to have the chips piled up on top of each other) and stick them in a hot (180-200c) oven. Give them a shake or a stir to turn them over halfway through.
Serve hot, and enjoy!