Ingredients

• Vegetables: About 400-500g (total) of mixed root vegetables. Good choices include:

  • Sweet potato

  • Carrots

  • Parsnips

  • Beetroot (use a separate bowl/tray as it will bleed color)

• Oil: 1-2 tbsp olive oil or spray oil

• Seasoning: Sea salt (to taste)

• Optional for Spice: A pinch of black pepper, smoked paprika, or dried herbs (like rosemary or thyme)

Equipment

• Mandoline slicer or a very sharp knife (a mandoline is highly recommended for thin, even slices)

• Large mixing bowl

• Baking sheets

• Parchment paper

Instructions

1. Preheat Oven & Prep Trays: Preheat your oven to 180°C (350°F / Gas Mark 4). Line two large baking sheets with parchment paper.

2. Slice the Vegetables: Wash and peel the vegetables (peeling is optional but recommended for a smoother crisp). Using a mandoline or a very sharp knife, slice the vegetables as thinly and uniformly as possible (ideally about 1-2mm thick). Thinness is key for crispiness!

   ⚠️ Note on Beetroot: Slice the beetroot separately and toss/bake it on its own tray to prevent it from staining the other vegetables.

3. Remove Moisture (Optional but Recommended): For extra crispy results, lay the slices on a clean tea towel or paper towels and gently pat them dry to remove excess moisture.

4. Toss with Oil and Seasoning: Place the sliced vegetables in a large bowl. Drizzle with the olive oil (a light coating is enough) and sprinkle with sea salt and any other desired spices. Toss gently to ensure every slice is lightly coated.

5. Arrange and Bake: Arrange the slices on the prepared baking sheets in a single layer.¹¹ Make sure the slices do not overlap, which allows them to crisp instead of steam. You will likely need to bake in batches.

6. Cook until Crisp: Bake for 20-30 minutes, turning the slices halfway through.

   ⏳ Crucial Tip: Watch them closely! Root vegetables have natural sugars and can go from crispy to burnt very quickly. Start checking after 15 minutes. Remove any slices that are golden brown and crispy before the others.

7. Cool and Serve: Once all the crisps are baked and crispy, remove them from the oven. Let them cool completely on the baking sheet or a wire rack—they will continue to crisp up as they cool. Serve and enjoy!

?️ Other Veg Crisps & Flavor Variations

You can use the same general baking method for other vegetables, though cooking times and prep may vary based on water content.

1. Kale Crisps

• Prep: Wash kale and tear leaves into large pieces, discarding the tough central stems.¹³ Dry the leaves completely (use a salad spinner or paper towels).

• Seasoning: Massage the leaves with very little oil (too much makes them soggy) and sprinkle with salt. A popular variation is to add nutritional yeast for a cheesy flavor.

• Bake: Bake at a lower temperature, around 150°C (300°F) for about 10-15 minutes, until edges are browning and the leaves are very crisp.

2. Zucchini/Courgette Crisps

• Prep: Slice very thinly. Zucchini has a high water content, so after slicing, lay the pieces on paper towels and sprinkle lightly with salt for 15-20 minutes. This draws out moisture ("sweating"). Pat them very dry before tossing in oil.

• Seasoning: Salt, pepper, and a dash of garlic powder or dried oregano work well.

• Bake: Bake at 180°C (350°F) for about 20-30 minutes, keeping a close watch.

3. Curried Parsnip Crisps

• Variation: Slice parsnips very thinly.

• Seasoning: Toss with a mix of olive oil, salt, turmeric, ground coriander, and cumin. Sprinkle with a little garam masala after they are cooked.

4. Truffle & Black Pepper Crisps (using Celeriac or Potato)

• Variation: Use thinly sliced celeriac or white potato.

• Seasoning: Toss with truffle oil (or just olive oil), sea salt, and a generous amount of freshly ground black pepper.