Root vegetable chips by Mandy Sacher

Recipe: Root Vegetable Chips

In Features, Nourish, Stories by Nicole Fuge

by Mandy Sacher, paediatric nutritionist, mum and author of Wholesome Child: Complete Nutrition Guide and Cookbook

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
Mandy Sacher recipe for root vegetable chips// Method
  1. Preheat oven to 200°C and line two baking trays with baking paper.
  2. Peel all vegetables and cut them into thin discs (2-3 mm).
  3. In large mixing bowl, combine all vegetable discs with the oil and a pinch of sea salt and toss.
  4. 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.
  5. 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.

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