Winter Root Vegetable Crisps

Wow. I think I have discovered the future…healthy crisps (or chips to you kids across the pond).  I write this from my Uni library smugly snacking away on these babies, and they taste oh-so good (so much so that 5 carrots and 4 parsnips’ worth have been devoured in the past hour by my housemates and I).  The only downside is that I fear an addiction is already rapidly developing.  They are embarrassingly easy to make, and SO much better for you than a dry old pack of doritos, needless to mention tastier and cheap as chips (God I’m a hoot).

Depending on how many you want to make, use either parsnip, carrot, sweet potato, beetroot or all if you are feeling adventurous.  I just used parsnip and carrot as it was all I had lying about in my fridge.

Preheat your oven to 150, on a baking tray, add a tiny splash of oil (although if you want to be super healthy I doubt you will even need this!)

Literally peel your veg so you end up with lots of curly ribbons.  Place on your tray and bake for 5/10 minutes til they have curled up and gone a little brown around the edges.

Sprinkle with salt.

Prepare to rush back to bake more.

Thank me later.



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