Total Time
45mins
Prep 25 mins
Cook 20 mins

Wonderfully colourful tasty vegetable crisps: parsnip, sweet potato and beet. Children will love them.

Ingredients Nutrition

Directions

  1. Preheat the oven to 400°F
  2. Peel all the vegetables. Using a swivel peeler or mandolin, slice them diagonally into wafer-thin crisps. Spread out on paper towel to remove excess moisture.
  3. Tip all the vegetables into a bowl. Pour over the oil, then add chili powder, if using, and seasoning. Toss with your hands to coat evenly.
  4. Arrange in a single layer on a baking tray. Roast for 20 minutes or until the parsnips and sweet potato are golden brown.
  5. Spread out on paper towel until cool and crisp.

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