No need for a ballot, there is no combination better than beetroot, parsnip and carrot!
These vegetable crisps are a super healthy snack that involves no added oils, the only seasoning being a sprinkle of salt. These root vegetables are all grown in the UK and so are a local and cheap ingredient to make a delicious snack. These take a little longer to make but will last a few days if you keep them in an airtight container.
Prep time: 15 mins
Cook time: 1 hr
2 large beetroots, peeled
4 large carrots, peeled
4 large parsnips, peeled
3 tsp sea salt
Preheat the oven to 140°C fan or 160°C.
Using a mandolin blade on a food processor or a hand mandolin, slice all the vegetables into ¼ cm slices. Make sure to keep the vegetables separate otherwise the colour of the beetroot will bleed into the carrot and parsnip.
Place the sliced vegetables on a parchment paper, making sure that they don't overlap at all.
Place the beetroot and carrot in the oven for an hour. After 20 minutes, add the parsnip. Remove the vegetables when they are crispy, if they are still a little bendy then keep them in the oven for a bit longer.
Sprinkle with salt, serve and enjoy!
*This recipe works well with any root vegetables such as sweet potato or turnip, but this is our favourite combination.
*Make sure your oven isn’t too hot as you don’t want to burn the crisps.
*These crisps are a great healthy snack or crumbled on top of salads for a bit of extra crunch.