Roast Vegetable Crisps

Sara RECIPES

paleo-chips-694760_640Wonderfully colourful tasty vegetable crisps : parsnip, sweet potato and beetroot. Children will love them and they are far healthier than bought crisps.

INGREDIENTS

  • 2 parsnips
  • 2 beetroot
  • 2 sweet potatoes
  • 2 tbsp olive oil
  • ½ tsp chilli pepper (optional)
  • freshly ground salt and black pepper
Prep time:
25 min
Cook time:
20 min
Serves:
3-4

METHOD

1. Preheat the oven to 200°C/gas 6. 2. Peel all the vegetables. Using a swivel peeler or mandolin, slice them diagonally into wafer-thin crisps. Spread out on paper towel to remove excess moisture. 3. Tip all the vegetables into a bowl. Pour over the oil, then add chilli powder, if using, and seasoning. Toss with your hands to coat evenly. 5. Arrange in a single layer on a baking tray. Roast on the lowest shelf in the oven for 20 minutes, turning half way through. Keep and eye on them as they may not need the full time – they are ready when the parsnips and sweet potato are golden brown. 6. Spread out on paper towel until cool and crisp.

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