“You made these yourself?!” This is the kind of sentence you want to hear when hosting guests, and one you’re likely to hear if you pass around some very professional-looking (but actually extremely simple-to-make) homemade crisps. Parsnips, sweet potatoes, beetroot, carrots, turnips – basically any root crops lying around in your kitchen can be turned into crisps by baking them in oil. The vegetable crisps you buy in the shops aren’t really any less fatty and salty than regular potato crisps, but the benefit to making them yourself at home is that you get to decide how much salt and oil you u…