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.
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Latest Comment
View all comments (4)I couldn't get these to come out right. The crisps at the edge of the tray burned before the ones in the middle were done. The recipe also made a huge amount of chopped veg, so I had to do batches. This takes forever as each batch takes up to 20 minutes to cook. I ended up deep frying them with much more success.
I couldn't get these to come out right. The crisps at the edge of the tray burned before the ones in the middle were done. The recipe also made a huge amount of chopped veg, so I had to do batches. This takes forever as each batch takes up to 20 minutes to cook. I ended up deep frying them with much more success.
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?