Roast Vegetable Crisps / Chips
"Wonderfully colourful tasty vegetable crisps: parsnip, sweet potato and beet. Children will love them."
photo by Gagoo
- Ready In:
- 45mins
- Ingredients:
- 6
- Serves:
-
3-4
ingredients
- 2 parsnips
- 2 beets
- 2 sweet potatoes
- 2 tablespoons olive oil
- 1⁄2 teaspoon chili powder (optional)
- freshly ground salt and black pepper
directions
- Preheat the oven to 400°F
- 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.
- Tip all the vegetables into a bowl. Pour over the oil, then add chili powder, if using, and seasoning. Toss with your hands to coat evenly.
- Arrange in a single layer on a baking tray. Roast for 20 minutes or until the parsnips and sweet potato are golden brown.
- Spread out on paper towel until cool and crisp.
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RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)
