Looking for a healthy vegan, gluten-free and nut-free snack that will delight little ones and mamas and papas? This recipe for Root vegetable chips is not only easy to make – they are delicious.
Prep time: 10 mins
Cooking time: 25-30 mins
Serves: Four
// Ingredients
1 large carrot
1 large purple carrot
1 large beetroot
1 large parsnip
1 medium-sized turnip
1 medium-sized sweet potato
1 tbs extra virgin olive oil or coconut oil, melted
Sea salt, to taste
// Method
Preheat oven to 200°C and line two baking trays with baking paper.
Peel all vegetables and cut them into thin discs (2-3 mm).
In large mixing bowl, combine all vegetable discs with the oil and a pinch of sea salt and toss.
Place in a single layer onto the baking trays and bake for 25-30 mins or until crisp, rotating the tray every 7-10 mins.
Allow to cool completely on a wire rack, then serve with homemade dips or as a side dish.
Servings and storing leftovers: Serve immediately or store in the fridge for up to four days or use chopped up in an omelette.
