Root Vegetable Crisps

Serves 1-2


  • 2 good sized parsnips
  • 2 good sized carrot
  • 1 beetroot
  • 1 medium sweet potato
  • 2 tbsp olive oil
  • ½ tsp paprika (add more if you like spice!)
  • Freshly ground salt and black pepper

How to make

  1. Preheat the oven to 200 degrees/ Gas Mark 6.
  2. Clean the vegetables and remove the top and bottom off each one.
  3. Slice the vegetables as thinly as possible.
  4. Soak in ice water for approx. 15 minutes, then dry on a paper towel.
  5. Add to a bowl and add 2 tbsp olive oil, ½ tsp paprika and a little freshly ground salt and black pepper.
  6. Toss with your hands to coat evenly.
  7. Arrange in a single layer on a baking tray.
  8. Place baking tray on lowest shelf in the oven for 20-25 minutes, turning frequently.
  9. Keep an eye on them as they make cook slightly quicker, depending on how thinly sliced they are.
  10. The vegetable crisps will be ready when they are golden brown.
  11. Spread out on a paper towel until cool and crisp.
  12. Serve with a dip of your choice.