Mixed veg crisps

Mixed veg crisps

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

By , 21 September 2015
Mixed veg crisps
  • Ready in: 25 mins
  • Serves: 4
  • Price: 19p per serving
Nutritional Info
Each 78g serving contains
  • Fat 3.3
    5%
  • Sat Fat 0.5
    3%
  • Sugar 4.8
    5%
  • Salt 0.08
    1%
  • Cals 70
    4%
of your reference intake.
Typical energy values per 100g: 376kJ/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
  • Pre-heat the oven to 180C/160C Fan/Gas 4. Line 2 baking sheets with baking paper.

  • Slice the vegetables as thinly as possible with a peeler. Spread out on kitchen paper briefly to remove excess moisture.

  • 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.

  • Bake for 10-15 minutes until crispy, checking frequently. Allow to cool before serving.