Root crisps
- Ingredients
-
3-5 root vegetables, such as sweet potato, purple potato, white potato, carrot, parsnip, beetroot
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1 tbsp olive oil
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Pink Himalayan salt or sea salt
-
Flavour options
1 tsp dried mixed herbs, smoked paprika, dried chilli flakes, ground cumin, dried thyme, dried rosemary
Ingredients
-
3-5 root vegetables, such as sweet potato, purple potato, white potato, carrot, parsnip, beetroot
-
1 tbsp olive oil
-
Pink Himalayan salt or sea salt
-
Flavour options
1 tsp dried mixed herbs, smoked paprika, dried chilli flakes, ground cumin, dried thyme, dried rosemary
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Method
- Preheat the oven to 160ºC/310ºF/gas 2½.
- Using the slicing side of a box grater, finely slice all the vegetables. Alternatively, you can finely slice by hand or in a food processor.
- Pat the vegetables dry on kitchen paper and add to a large bowl with the olive oil, salt and any flavourings you may like. Mix with your hands until evenly coated, then transfer onto baking sheets without overlapping.
- Cook in the hot oven for 20-25 minutes until golden and crispy. Some may cook quicker than others, so keep an eye on them. Remove from the oven and leave to cool
