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Homemade vegetable crisps
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Homemade vegetable crisps

Easy to make – and without a drop of oil

Homemade vegetable crisps
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2 hrs 10 mins
Super easy

serves 8

About the recipe

Easy to make – and without a drop of oil.


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Protein

g

Carbs

of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Ginny Rolfe

Ingredients

500g parsnips

330g carrots

400g beetroot

SPICY SALT

1 teaspoon sea salt

½ teaspoon fennel seeds

2 dried red chillies

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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