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Baked vegetable crisps recipe
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94 ratings
Starring carrot, parsnip and potato, these delicious baked vegetable crisps are the ultimate healthy swap for your usual packet of crisps - and they only take 20 minutes to make, perfect for when the urge to snack arises! See method
Ingredients
- 1 large (150g) raw carrot
- 1 large (75g) raw parsnip
- 1 large (75g) old raw potato
- 2 tbsp olive oil
- salt
- black pepper
Each serving contains
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Energy
385kj
92kcal
5%
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Fat
6g
8%
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Saturates
1g
5%
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Sugars
3g
3%
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Salt
0.3g
5%
of the reference intake
Carbohydrate 7.5g
Protein 1g
Fibre 3.7g
Method
- Heat oven to 200°C. Peel the carrot and slice very thinly (if you have a mandolin this will be very quick, otherwise slice carefully by hand with a sharp vegetable knife). Dry the slices very thoroughly in a clean teatowel and put into a mixing bowl. Pour in a quarter of the oil and combine very well, then arrange the carrot slices in one layer on one quarter of a large nonstick baking tray. Season well with salt and pepper.
- Repeat this process with each remaining vegetable, keeping them separate on the baking tray. Bake for 6-8 minutes or until each vegetable is golden and cooked through – the carrot may cook a little more quickly than the parsnip and potato.
- Remove from oven, season a little more and allow to cool. Eat the same day.
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