Root vegetable crisps

Root vegetable crisps
  • Serves icon Serves 4
  • Time icon Hands-on time 20 min, oven time 20-30 mins

These homemade vegetable crisps are the perfect snack with a warm drink and are cheaper and healthier than shop-bought alternatives. Try them with our whisky Aperol hot toddy.

Or, for another crisp and cocktail combination, how about these parmesan and thyme crisps with a Campari and tomato cooler?

 

Nutrition: per serving

Calories
221kcals
Fat
7.2g (0.9g saturated)
Protein
2.6g
Carbohydrates
17.2g (11.6 sugars)
Fibre
3.8g
Salt
3.8g
Calories
221kcals
Fat
7.2g (0.9g saturated)
Protein
2.6g
Carbohydrates
17.2g (11.6 sugars)
Fibre
3.8g
Salt
3.8g

Ingredients

For the vegetable crisps

  • 150g carrots
  • 100g each parsnips, raw beetroot and sweet potato
  • Splash of olive oil
  • 2 tsp fennel seeds
  • 1 tbsp sea salt
  • Zest 2 limes

You’ll also need

  • Mandoline or vegetable peeler
  • 2 large baking sheets lined with compostable baking paper

Method

  1. Peel and slice the veg as thinly as you can with a mandoline or veg peeler – the thinner the better. Put each type of vegetable in its own bowl to keep them separate. Add a drizzle of oil and a pinch of salt to each bowl and stir gently to coat.
  2. Heat the oven to 180°C/160°C fan/gas 4. Arrange the vegetable slices in a single layer separately on the prepared sheets – they’ll cook at different rates, so you’ll need to do this in batches. Bake for 20 minutes, checking halfway through. Turn those that are starting to brown, then continue to bake until the crisps are lightly golden and crispy – take out those that cook more quickly as you go, then add a new batch to the oven. Once the crisps are cooked, cool on a wire rack.
  3. Meanwhile, lightly toast the fennel seeds in a small dry pan for 2 minutes or until they start to brown. Cool, then grind in a pestle and mortar or spice grinder. Combine with the salt and lime zest. Transfer the cooled crisps to a large bowl, sprinkle over fennel salt to taste, then toss gently to combine. Serve with our whisky Aperol hot toddy, if you fancy.

delicious. tips

  1. Make the crisps up to 3 days ahead and store in a sealed container. Re-crisp in a medium oven for 5 minutes.

Recipe By

delicious. team

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Christmas canapés

Pear crisps with blue cheese and hazelnuts

The classic combination of pear and blue cheese makes a delightful Christmas canapé – it’s...

Save recipe icon Save recipe icon Save recipe

Parmesan and thyme crisps

These ultra-cheesy nibbles are great served alongside the Campari and tomato cooler.

Save recipe icon Save recipe icon Save recipe

Canapé recipes

Simple cheese straws

This scrumptious cheese straw recipe makes the perfect nibble for your Christmas cocktail party and...

Save recipe icon Save recipe icon Save recipe

Christmas canapés

Parma ham twists

A tasty twist on the classic cheese straw, this make-ahead recipe is great for a...

Subscribe to our magazine

Subscribe to delicious. magazine this month and get 50% OFF!

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine