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Homemade vegetable crisps

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Create your favourite flavour combinations with these lower-fat homemade vegetable crisps.
Serves
6
Prep
20 minutes
Cook
20 minutes
Each 74g serving contains (excludes serving suggestion)
KCal
51
Carbs
8.70g
Fibre
2.60g
Protein
0.90g
Fat
0.80g
Saturates
0.10g
Sugars
4.50g
Salt
0.10g
Portion Fruit & Veg
0
Ingredients
Ingredients
120g sweet potato
120g carrot
100g parsnip
100g beetroot
spray oil
Method
  1. Preheat the oven to 180°C/gas 4. Slice the vegetables very thinly – a mandoline slicer is perfect.
  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.
  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.
  4. When all the crisps are ready, allow them to cool then mix together and serve.
Chefs tips
  • Take care not to burn your veggies. Root vegetables have a lot of natural sugar, so can scorch if you have the oven too high or don’t turn often enough during cooking.
  • You can cook the crisps in the microwave on 300W for 10 minutes, then 1 minute on full power, which works quite well but only for smaller batches.
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