Veggie Crisps


Prep time: 
10 minutes
Cooking time: 
20 minutes


A brilliant way to use up the last of your roots. We suggest carrots, parsnips and beetroot, but feel free to use any root veggies you like.


  • 4 carrots, thinly sliced
  • 2 parsnips, thinly sliced
  • 2 beetroot, thinly sliced
  • 4 tablespoon rapeseed oil
  • salt and pepper to taste
  • paprika, chilli flakes or seasoning of choice


  1. Preheat the oven to 180C.
  2. Lay out the prepped veg on paper towels to absorb excess moisture.
  3. Dress in the oil and seasoning. Add a teaspoon of paprika or chilli flakes, or any other desired seasoning. Roast for 20 minutes, turning occasionally and keeping an eye on them to avoid getting too crispy!


Photo Credit: Jonny Hughes @jonny2love
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