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Homemade vegetable crisps

Homemade vegetable crisps

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Homemade vegetable crisps

Easy to make – and without a drop of oil

Easy to make – and without a drop of oil

Serves 8

Cooks In2 hours 10 minutes

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


  • 500 g parsnips
  • 330 g carrots
  • 400 g beetroot
  • 1 teaspoon sea salt
  • ½ teaspoon fennel seeds
  • 2 dried red chillies

Recipe From

Jamie Magazine

By Ginny Rolfe


  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.

Watch the video: Zucchini Chips. 3 Different Methods TESTED. Which Way Is The Crispiest