Baked vegetable crisps
These vegetable crisps make a colourful snack. Try mixing up the veg and seasonings – swap purple beetroot for golden ones, carrots for sweet potatoes or parsnip for celeriac. Our method is oven baked – see our recipe tip below for an air fryer version.
Ingredients
- 2 beetroot, scrubbed and very thinly sliced on a mandolin or with a vegetable peeler
- 2 carrots, scrubbed and very thinly sliced on a mandolin or with a vegetable peeler
- 1 large parsnip, scrubbed and very thinly sliced on a mandolin or with a vegetable peeler
- 1 tbsp light rapeseed, vegetable or sunflower oil
- ½ tsp dried oregano or herbes de Provence (optional)
- ¼ tsp garlic granules or powder (optional)
- salt and freshly ground black pepper
Method
Lay the vegetables on a tray and pat dry using kitchen paper or a clean tea towel. If you have time, leave them sandwiched in kitchen paper for 5–10 minutes to really dry out – this will give a crisper result.
Preheat the oven to 190C/170C Fan/Gas 5.
Put the vegetables in a big bowl, drizzle over the oil and some salt and pepper and mix with your hands, working the oil through thoroughly until all the vegetables are coated. Spread the vegetables evenly on two baking trays. Bake for 15 minutes, then turn over and bake for a further 8–12 minutes until dried out and golden brown.
Scatter with the herbs and spices, if using, and leave to cool and crisp up before serving.
Recipe Tips
These are best eaten on the day you make them, but you can store them in an airtight container for up to 3 days. To serve, put them into a hot oven for about 3 minutes to crisp up. After this second baking they should stay crisp for the rest of their shelf life.
To air-fry, follow step 1, then mix the veg slices and peelings with the oil, salt and pepper. Air-fry in small batches at 180C for 5–7 minutes or until dry and browning. The parsnip and smaller beetroot crisps might be done first. Leave to crisp up on trays or plates while you cook the rest. When all the crisps are done, mix together the herbs and spices, scatter over and gently stir to coat.
To avoid food waste, you can make crisps from any kind of potato or root veg peelings. Season and oil as above, then cook for 12–15 minutes in a preheated oven at 190C/170C Fan/Gas 5, turning halfway, or 8–10 minutes in an air fryer at 180C.