Home-made vegetable crisps



I am home with my parents for a few days, enjoying some time off work preparing for christmas. I love being home, but my parents have few healthy snacks in the cupboard. I saw some vegetable crisps in the local supermarket, and thought I would give it a go. Mum had some spare parsnips and carrots in the fridge, so I experimented. I didn't realise how much the veggies would shrink when they are cooking so I wished I did more, but the overall outcome was great.




Recipe

Ingredients

I believe any type of root vegetable would work with this eg parsnip, carrot, beetroot, sweet potato.

Slice some vegetables using a mandolin (careful!!)
Place on a lined baking tray
Spray with light oil and sprinkle with salt
Bake in an over at 130 degrees for 1 1/2 to 2 hours, turning the tray halfway through

Enjoy. I ate all mine within an hour, but I think if you keep these in an airtight container, they should last for 3 days. If they start going soft, just pop in the oven for a little bit.

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