Vegetable Crisps Recipe

A super fun snack, these homemade vegetable crisps are a delicious, healthy alternative to the treats you find in the store.

They’re so quick and easy to make, and they’re a great way to use up the veg in your grocery delivery.

Why not give them a go?



Nutritional Content

Servings: 6 people

Cook time: 40 minutes

Calories

48 kcal


Total Fat

0.6g

Carbs

8.4g

Sugars

4.2g

Protein

1g

Fibre

2.5g

Ingredients

  • 120g Sweet Potato, thinly sliced

  • 120g Carrot, thinly sliced

  • 100g Parsnips, thinly sliced

  • 100g beetroot, thinly sliced

  • Olive Oil

Preparation

  1. Preheat the oven to 180℃ (355℉) and spray a little oil on a baking tray.

  2. Lay the vegetable slices on the tray, making sure nothing overlaps.

  3. Put the tray in the oven and cook the vegetables for around 20 minutes until lightly browned. Make sure you turn the vegetables often and, if some crisps cook quicker than others, take them out of the oven early so they don’t burn.

  4. When they’re all cooked, leave them to cool, then serve.



Tips

To store: Once the crisps are fully cool, put them in an airtight container and eat within 3 days.