Root vegetable crisps

Root Vegetable Crisps

Root Vegetable Crisps are a delightful and healthy alternative to traditional potato chips. These crisps are made from a variety of root vegetables, offering a colorful and flavorful snack that’s both crunchy and nutritious. Perfect for parties or as a guilt-free treat, these crisps are sure to impress with their vibrant colors and earthy flavors.

Serving Size and Yield

Serves approximately 4 people as a snack.

Preparation and Cooking Time

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Ingredients

• 1 large sweet potato
• 1 large beetroot
• 1 large parsnip
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika (optional)

Instructions

1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
2. Wash and Peel the sweet potato, beetroot, and parsnip. Use a mandoline slicer or a sharp knife to slice them into thin, even rounds.
3. Combine the sliced vegetables in a large bowl. Drizzle with olive oil, then sprinkle with sea salt, black pepper, and smoked paprika. Toss to coat evenly.
4. Arrange the vegetable slices in a single layer on the prepared baking sheets. Ensure they do not overlap to allow even cooking.
5. Bake in the preheated oven for 20-25 minutes, flipping halfway through, until the crisps are golden brown and crispy. Keep an eye on them to prevent burning.
6. Remove from the oven and let them cool on the baking sheets for a few minutes. They will continue to crisp up as they cool.
7. Serve immediately or store in an airtight container for up to 3 days.

Additional Notes

For a spicier kick, add a pinch of cayenne pepper to the seasoning mix. You can also experiment with other root vegetables like carrots or turnips for different flavors and textures.

Nutritional Information

Per serving: Approximately 150 calories, 7g fat, 20g carbohydrates, 3g fiber, 2g protein.

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