Root vegetable crisps

Love crisps (chips if you’re American)? Try these as a great 0% fat alternative, with all the crunch you get from your loved fried snack, but in my opinion with a much better, completely natural flavour! You could even spice them up by adding chili powder or smoked paprika, or try adding herbs or onion powder.

(Serve 2)

  • 1 Carrot
  • 1 Parsnip
  • 1 Beetroot
  • 1/2tsp. Salt
  • 1tsp. Black pepper
  1. Heat your oven to 140oC or 120oC fan
  2. Place your raw sliced vegetables on a lightly oiled (use spray oil if you have it) baking tray or line your tray with baking parchment – I used a mandolin to slice my apple extra finely, but you could use a food processor or a knifeRoot Vegetable crisps (4)
  3. Sprinkle with the pepper and salt
  4. Bake your crisps for 50 minutes until crunchy and golden, then allow to coolRoot Vegetable crisps (1)

You could try using sweet potatoes too! Make sure to store them in an airtight container…that is if you don’t eat them first.

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