Updated: May 31, 2020
Makes 4 servings Prep Time 35 mins Cook Time 40 mins
Macros: 225g, fats 13g, carbs 26g, protein 2g, fibre 20g
3 cups sliced root vegetables (beetroot, carrot, sweet potato, parsnip, potato)
3 tsp sea salt
3 Tbsp olive oil
Salt to taste
Slice your root vegetables into slices about 1.5 mm thickness. If you have a food processor, use the slicer for a much faster process.
Place vegetables in a colander and sprinkle with salt. Leave them to sit for 30 minutes for the salt to draw out the moisture in the vegetables.
After 30 minutes, rinse the vegetables and pat them dry well with a tea towel or paper towels.
Heat your oven to 300०F.
Toss the vegetables with oil and sprinkle with salt to flavour.
Lay the vegetables flat out on oven trays, spaced apart so that they are not overlapping.
Bake for about 40 minutes but after 20 minutes remove the tray and check for doneness of the vegetables around the outside of the trays. They may still be a little pliable but they can’t be wet or soft anymore. As the crisps cool, those that are ready should crisp up completely and quickly.
Any that are not done need to continue baking.
Once all the crisps are completely baked through, they can be cooled and stored in an airtight container for up to 1 week.
Serve with salsa, guacamole or enjoy on their own.