Healthy Oven Roasted Root Vegetable Crisps Recipe

Healthy Oven Roasted Vegetable Crisps Recipe

I have to say that vegetable crisps are a major weakness of mine. I can’t resist a packet when I grab a coffee to go or a shelf lunch. However, as healthy as those factory packed bags of vegetable crisp sound, they’re drenched in sunflower oil and (surprising for some) most are hand fried… yes, fried. So, although I’d never cut those oil dipped crunchy vegetable crisp out of my life, I thought I try my own healthier version. And just as the internet suggests, they’re stupidly easy to make and so god damn tasty… I wish I had made more.

To make oven roasted vegetable crisp you’ll need to pick your root vege. I went for sweet potatoe, beetroot (my favourite) and parsnip. I’d also add carrots but I didn’t have any!

You’ll also need:
1 drizzle of oil (any of your choice)
1 large pinch of salt
1 pinch of freshly grinded pepper
1 large pinch of chilli flakes (or any spice/ herbs of your choice)

And of course a vegetable peeler (to make things easier) or a very sharp knife.

Firstly preheat your oven to 180c

If you’re using beetroot you’ll want to leave this vegetable as the last to peel due to it’s stain crazy nature, you don’t want it marking all your vegetables with its… juices *shudder*

If you’re using a vegetable peeler then this is the easiest way to ensure all your vege shavings are the perfect thickness and all uniform. However if you’re like me and you’ve lost your peeler or simply don’t own one then you’ll want to lightly shave your vegetables by popping your knife at a 160 degree angle and slowly pulling your knife across.

Remember that these guys shrink in the oven so don’t think you’ve done too many when you fill 2 foil lined baking trays… because (as I found out) you’ve not!

For the next stage I kept my beetroot separate from my sweet potatoe and parsnip, simply because this root vege contains more water and I didn’t want this colouring my other vegetables!

Pop your vege onto a foil lined baking tray and add your flavouring. Oil will help to crisp up your vegetables so add a small drizzle, along with a large pinch of salt, some pepper and your flavourings (I chose chilli flakes). Massage this into your vege shavings so they’re all evenly coated. 

Before you pop your vegetables into the oven you need to spread them out evenly so they’re not over lapping.

Pop them into the preheated oven, on the middle shelf for approx 15-20 minutes or until golden brown.

If they’re golden and curling up but still look oily or uncooked, don’t worry as they’ll crisp up when they’re cooling!

When they’re golden pop the oven tray on a cooling rack and leave to cool/crisp for 5-10 minutes.

Add your crisp into a snack bowl and that’s it.


Beki Xo