Recipes
Recipes

Mixed veg crisps

These parsnip, carrot & beetroot vegetable crisps are crunchy, savoury and subtly sweet

These parsnip, carrot & beetroot vegetable crisps are crunchy, savoury and subtly sweet

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(2 votes)
Cooking Time

Cook: 25 Mins

Cooking Time

Serves: 4

Cooking Time

Price: 19p per serving

Nutritional Information

Each 78g serving contains

Energy
293kj
70kcal
4%
Fat
3.3g
Med
5%
Saturates
0.5g
Low
3%
Sugars
4.8g
Med
5%
Salt
0.08g
Low
1%
of your reference intake.
Typical energy values per 100g:
375kj/90kcal

Ingredients

1 parsnip

1 carrot

1 fresh beetroot

1 tbsp olive oil

1/2 tsp sugar

1/4 tsp paprika

1/4 tsp cumin

Method

1
Pre-heat the oven to 180C/160C Fan/Gas 4. Line 2 baking sheets with baking paper.
2
Slice the vegetables as thinly as possible with a peeler. Spread out on kitchen paper briefly to remove excess moisture.
3
Put the veg slices in a bowl, drizzle over the oil, sugar and spices, and toss to coat. Arrange in single layers on the baking trays.
4
Bake for 10-15 minutes until crispy, checking frequently. Allow to cool before serving.