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10 mins

Eat The Week
Preparation time: 10 minutes | Cooking time: 20 minutes | Feeds: 4

Get on board the craze for an alternative to a regular packet of crisps. There’s 
a little less guilt and a lot more enjoyment doing it this way.

Posted by Murdoch Books Published See Murdoch Books's 78 projects » © 2023 Anna Barnett / Murdoch Books · Reproduced with permission. · Eat the Week by Anna Barnett (Murdoch Books £17.99) photography: Alan Benson
  • Step 1

    Preheat the oven to 200°C (400°F/gas mark 6). Using a mandoline or food processor, thinly slice all the vegetables, then pat dry with paper towel to remove any excess moisture.

  • Step 2

    Put the vegetables slices in a large bowl, drizzle very lightly with olive oil and mix to coat. Spread the vegetable slices out on lined baking trays in a single layer and bake for 15–20 minutes, turning them halfway through. Keep an eye on them: it can be hard to tell when the beetroot is ready, but when the parsnip and sweet potato are golden, they’ll all be done.

  • Step 3

    Drain the crisps on paper towel, then sprinkle with salt flakes and pepper.

    TIP You'll need a few baking trays for this one, so you can spread out the vegetable slices 
to get them all crispy.

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