Jamie Oliver

Homemade vegetable crisps

Easy to make – and without a drop of oil

Homemade vegetable crisps

Serves 8
Cooks In2H 10M
DifficultySuper easy
Nutrition per serving
  • Calories
    72
    4%
  • Fat
    0.9g
    1%
  • Saturates
    0.2g
    1%
  • Protein
    2.3g
    5%
  • Carbs
    15g
    6%
  • Sugars
    9.6g
    11%

Of an adult's reference intake

Jamie Magazine
Jamie Magazine
Recipe From

Jamie Magazine

By Ginny Rolfe

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Ingredients

  • 500 g parsnips
  • 330 g carrots
  • 400 g beetroot
  • SPICY SALT
  • 1 teaspoon sea salt
  • ½ teaspoon fennel seeds
  • 2 dried red chillies
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Jamie Magazine
Jamie Magazine
Recipe From

Jamie Magazine

By Ginny Rolfe

Save money on a subscription to Jamie Magazine!

Share this Recipe

Tap For Ingredients

Method

  1. Preheat oven to 150ºC/gas 2-3.
  2. Scrub the parsnip, carrots and beets. Using a mandolin or the thick slicer on a grater, slice each of the veg at an angle into long pieces – they really shrink in the oven.
  3. Place veg slices in a single layer on baking trays – keep the veg separate. Place the carrots and beetroots in the oven for about 2 hours; after 30 minutes add the parsnips. Remove when dry, crisp and cooked.
  4. Crush the salt, fennel seeds and chilli in a mortar (or a coffee grinder), and sprinkle over your crisps. Serve hot or cold.

Tip

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Nutrition per serving
  • Calories
    72
    4%
  • Fat
    0.9g
    1%
  • Saturates
    0.2g
    1%
  • Protein
    2.3g
    5%
  • Carbs
    15g
    6%
  • Sugars
    9.6g
    11%

Of an adult's reference intake