Mixed veg crisps

Mixed veg crisps

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

By , 21 September 2015

(1 vote)

Mixed veg crisps
  • 25 Mins

  • Serves: 4

  • Price: 19p per serving

Nutritional Info
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
  • 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.