Homemade vegetable crisps
prep: 20 minutes
cook: 20 minutes
serving: 6
Nutrition Facts
each serving
KCal
48
Carbs
8.4g
fiber
2.5g
Protein
1g
Fat
0.6g
Saturates
0.1g
Sugars
4.2g
Salt
0.07g
Fruit/Veg Portion
-
Ingredients
all 5 types- 120g sweet potato
- 120g carrot
- 100g parsnip
- 100g beetroot
- 15 sprays of spray oil
Directions
4 steps in totalStep 1
Preheat the oven to 180°C/gas 4. Slice the vegetables very thinly – a mandoline slicer is perfect.
Step 2
Spray a little oil over a baking sheet and arrange the vegetable slices ensuring they don't overlap. You may need to make them in separate batches depending on the size of your oven.
Step 3
Cook for 20 minutes, until lightly browned. It's vital to turn the vegetables frequently during cooking as they can easily burn. You may need to remove some crisps before the 20 minutes is up, as some will cook faster than others.
Step 4
When all the crisps are ready, allow them to cool then mix together and serve.
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