Baked Vegetable Crisps
These vibrant root vegetable crisps feature a blend of carrot, parsnip, and potato, baked to a perfect golden crunch. A nutritious alternative to store-bought snacks, these chips are lightly seasoned with olive oil and black pepper for a simple yet satisfying treat.
Instructions
- 1
Preheat your oven to 200°C. Peel the carrot (150 g), parsnips (75 g), and white potato (75 g). Using a mandolin or sharp knife, slice all the vegetables into very thin rounds.
- 2
Dry the vegetable slices very thoroughly using a clean tea towel. This step is essential to ensure they become crispy rather than soggy.
- 3
Transfer the dried slices to a mixing bowl and toss with the olive oil (2 tbsp) until every slice is evenly coated.
- 4
Arrange the slices in a single layer on a non-stick baking tray. Sprinkle with sea salt (1 pinch) and black pepper (1 pinch). Bake for 6-8 minutes until golden and crisp, noting that carrots may cook faster than the others.
- 5
Remove from the oven and let the crisps cool completely on the tray to allow them to fully harden before serving.
Nutrition Facts
Per portion