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
Ingredients
- 500 g parsnips
- 330 g carrots
- 400 g beetroot
- SPICY SALT
- 1 teaspoon sea salt
- ½ teaspoon fennel seeds
- 2 dried red chillies
Recipe From
Jamie Magazine
By Ginny Rolfe
Method
- Preheat oven to 150ºC/gas 2-3.
- 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.
- 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.
- Crush the salt, fennel seeds and chilli in a mortar (or a coffee grinder), and sprinkle over your crisps. Serve hot or cold.