Roast vegetable crisps
By: Tonia Buxton From: Beauty And Feast
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Roast vegetable crisps
- Prep time:
- 25 mins
- Cook time:
- 20 mins
- Serves:
- 3-4
Wonderfully colourful tasty vegetable crisps from Tonia Buxton: parsnip, sweet potato and beetroot. Children will love them
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Ingredients
- 2 Parsnips
- 2 Beetroot
- 2 Sweet potatoes
- 2 tbsp Olive oil
- ½ tsp Chilli powder, (optional)
- freshly ground salt and black pepper
Method
1. Preheat the oven to 200°C/gas 6.2. Peel all the vegetables. Using a swivel peeler or mandolin, slice them diagonally into wafer-thin crisps. Spread out on paper towel to remove excess moisture.
3. Tip all the vegetables into a bowl. Pour over the oil, then add chilli powder, if using, and seasoning. Toss with your hands to coat evenly.
5. Arrange in a single layer on a baking tray. Roast on the lowest shelf in the oven for 20 minutes, turning half way through. Keep and eye on them as they may not need the full time - they are ready when the parsnips and sweet potato are golden brown.
6. Spread out on paper towel until cool and crisp.
Comments & Ratings
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Latest Comment
Superb, And those of us that are watching our weight, it is just as good using fry light spray (can I advertise that on here??? I don't work for them or anything, just use it a lot)
This is great! Been looking for something like this! I guess that the beetroot must be cooked first?