Mixed Vegetable Crisps
We're sharing our recipe with you that shows just how simple it can be to make a healthy, tasty snack using ingredients you probably already have hanging around in your kitchen.
Prep Time 10 mins
Cook Time 8 mins
Cooling Time 15 mins
- 1 carrot
- 1 parsnip
- 1 beetroot
- 1 sweet potato
- 2 tsp olive oil
- 2 tsp smoked paprika
- salt and pepper (to taste)
Preheat oven to 200°C
Peel vegetables and slice using setting 1 or 2 on a mandoline
Place slices between two layers of kitchen roll and leave for 30 minutes to absorb excess moisture
Add the vegetables to a large mixing bowl and add the olive oil, smoked paprika, salt and papper taking care to combine well
Arrange in one layer on a non-stick baking tray and place in the oven for 6-8 minutes, turning once
Repeat until you have baked all your crisps
Remove from the oven, season aagain and place on a wire cooling rack to crisp and cool