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Root vegetable crisps
Homemade sweet potato and parsnip crisps
- Recipe:
- Photo:
- Difficulty: Easy
- Serves 8+
- Gluten Free
- Vegan
- Vegetarian
- Dairy Free
Preparation
- Total time
- 35 Mins
- Preparation time
- 10 Mins
- Cooking time
- 25 Mins
2 medium sweet potatoes
3 parsnips
3 tbsp rapeseed oil
2 large sprigs rosemary, leaves only
1 small clove garlic
1 tbsp sea salt flakes
Preheat the oven to 200°C/Gas Mark 6. Using a mandolin, cut the sweet potatoes and parsnips on a diagonal into very thin slices. Alternatively, use a potato peeler to cut them into strips.
Place in a large bowl with the oil and toss to coat. Divide between 2 non-stick baking sheets and bake for 20-25 minutes, turning 3 times and swapping the trays over halfway. Transfer to a wire rack to cool.
Meanwhile, blitz the rosemary, garlic and salt in a mini processor until fine. Season the crisps with the rosemary and garlic salt.
You will need
Mandoline slicer - This one from OXO Good Grips features three slice thickness settings, a non-slip handle and finger protection knob for extra safety. You can get it at Amazon for £13.75.
Mini food processor - This highly durable and multi-use one provides long-lasting and safe performance. Find it at Amazon for £22.99.
Reviews
Polly L(45)
★★★★★ Rated 5 out of 5 stars.DD particularly loves the sweet potato ones. You can do the same with beetroot, too - scrummy!
Reviewed on 27/04/20
