Vegetable Crisps
Simple yet delicious, our vegetable crisps are a much healthier and tastier alternative to generic crisps. (Not to mention they are bursting with colour)
Ingredients
500g
Parsnips
330g
Carrots
400g
Beetroot
Instructions
Preheat your oven to 150C. Slice your vegetables in to long pieces.
Position the carrots and beetroot on to a baking tray making sure they are spaced evenly and not overlapping.
Once cooked for two hours add the parsnips and cook for another 20-30 minutes or when crisp and dry.
Sprinkle ground fennel, salt and togarashi spice blend (quantity depending how much heat you want to add to your crisps) on top of the crisps.
Browse more Recipes
Lemon Courgette Spaghetti
Swap pasta for this delicious dish!
Tortilla Wrap Meal Prep
Forget store bought tortilla wraps and make your own from scratch!
Teriyaki Meal Prep
We've put a plant-based twist on this terrific teriyaki lunch!
Vegan Souffle Pancakes
These crumpet-like pancakes are so satisfyingly soft and fluffy!
