Healthy Baked Vegetable Crisps
Your favourite root vegetables, turned into delicious and crunchy crisps. These are my favourite healthy baked snacks.
Ingredients
- 3 cups sliced root vegetables (beetroot, carrot, sweet potato, parsnip, potatoes)
- 3 tsp salt
- 3 tbsp olive oil
- salt to taste
Instructions
- Slice your root vegetables into slices of about 1.5mm thickness.
- Place them in a sieve of 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 150 degrees celsius.
- Toss the vegetables with the oil and sprinkle with a little salt for flavour.
- Lay the vegetables out on oven trays, spaced apart so they're not overlapping.
- Bake for about 40 minutes but after 20 minutes remove the tray and check the doneness of the vegetables around the outside of the trays. They may still be a little pliable but they can't be soft or wet anymore. As the crisps cool, those that are ready should crisp up completely and quickly. Any that aren't 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 a week.
Nutrition
Calories: 94kcalCarbohydrates: 8.1gProtein: 0.7gFat: 7gSaturated Fat: 1gSodium: 638mgPotassium: 263mgFiber: 2gSugar: 4.1gCalcium: 20mgIron: 0.2mg
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