Homebaked Vegetable Crisps


Feeds 4-6

Preparation Time – 10 minutes
Cooking Time – 20 minutes


  • 2 Parsnips
  • 2 Beetroot (beets)
  • 1 Sweet potato
  • Glug of olive oil
  • Sprinkle of sea salt


Preheat the oven to 200°C. Using a mandoline or food processor, finely slice all the vegetables, then pat dry with paper towel to remove any excess moisture. Put the vegetables slices in a large bowl, drizzle very lightly with olive oil and mix to coat. Spread the vegetable slices out on baking trays in a single layer and bake for 15–20 minutes, turning them halfway through. Keep an eye on them: it can be hard to tell when the beetroot is ready, but when the parsnip and sweet potato are golden, they’ll all be done. Drain the crisps on paper towel, then sprinkle with salt.


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