Homemade vegetable crisps

Easy to make – and without a drop of oil

Homemade vegetable crisps

Homemade vegetable crisps

Serves 8
Cooks In2H 10M
DifficultySuper easy
Nutrition per serving
  • Calories 72 4%
  • Fat 0.9g 1%
  • Saturates 0.2g 1%
  • Sugars 9.6g 11%
  • Protein 2.3g 5%
  • Carbs 15g 6%
Of an adult's reference intake
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
Tap For Method
Recipe From

Jamie Magazine

By Ginny Rolfe
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.
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