Name: Homemade vegetable crisps
Prep time: 20 minutes
Cook time: 20 minutes
Yield: 6
Ingredients: 120g sweet potato; 120g carrot; 100g parsnip; 100g beetroot; 15 sprays of spray oil

Create your favourite flavour combinations with these lower-fat homemade vegetable crisps.

Serves

Prep

20 minutes

Cook

20 minutes

Nutritional Information:

Each 74g serving contains (excludes serving suggestion)

KCal: 48
Carbs: 8.4g
Fibre: 2.5g
Protein: 1.0g
Fat: 0.6g
(Low)
Saturates: 0.1g
(Low)
Sugars: 4.2g
(Medium)
Salt: 0.07g
(Low)

What makes a healthy, balanced diet?

Ingredients

120g sweet potato
120g carrot
100g parsnip
100g beetroot
15 sprays of spray oil

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Method

Step 1

Preheat the oven to 180°C/gas 4. Slice the vegetables very thinly – a mandoline slicer is perfect.

Step 2

Spray a little oil over a baking sheet and arrange the vegetable slices ensuring they don't overlap. You may need to make them in separate batches depending on the size of your oven.

Step 3

Cook for 20 minutes, until lightly browned. It's vital to turn the vegetables frequently during cooking as they can easily burn. You may need to remove some crisps before the 20 minutes is up, as some will cook faster than others.

Step 4

When all the crisps are ready, allow them to cool then mix together and serve.

Recipe tips

Take care not to burn your veggies. Root vegetables have a lot of natural sugar, so can scorch if you have the oven too high or don’t turn often enough during cooking.
You can cook the crisps in the microwave on 300W for 10 minutes, then 1 minute on full power, which works quite well but only for smaller batches.