These veggie chips are a great weekend snack served hot, even better when leftovers double as a lunchbox snack for the week! Such an easy recipe which can be adapted using your favourite veggies or whatever is in season. And a clever way to sneak another serve of veggies into your day!
2 tsp sea salt
2 tsp chopped fresh rosemary
1 medium orange sweet potato, peeled and cut into 2mm-thick slices
2 beetroot, ends trimmed, peeled and cut into 2mm-thick slices
2 large parsnips, peeled and cut into 2mm-thick slices
- Preheat oven to 180°c. Line 2 large baking trays with non-stick baking paper.
- Combine the sea salt and rosemary in a small bowl.
- Place the vegetables on paper towel and pat dry.
- Place the vegetable slices, in a single layer, on prepared trays. Sprinkle with rosemary salt. Bake in preheated oven, swapping trays halfway through cooking, for 20-30 minutes or until light brown and crisp. (Remove slices from oven once brown, as they will cook at different rates.) Place crisps on wire racks to cool.