Homemade Root Vegetable Crisps, Herb Salt

Root Vegetable crisps
These homemade root vegetable crisps are easy to make and cost the fraction of the price of commercial alternatives which are so often drenched in sunflower oil or similar. They are perfect to serve when entertaining as a healthier, more nutritious and colourful alternative to shop bought crips or snacks. Children, especially, will enjoy their sweetness and bright colour. 

Root Vegetable Crisps with Herb Salt

  • 1 large red beetroot
  • 1 large golden beetroot
  • 1 large carrot
  • 1 large parsnip
  • 1 sweet potato
  • Ample melted coconut oil to coat

For the Herb salt

  • 10g fresh rosemary
  • 10g sage leaves
  • 40g Maldon salt


  1. Pre heat oven to 160c.
  2. Make the herb salt in a small food processor or blender, whizzing until fine. You will have more than you need. Leave in an open jar to dry out.
  3. Spiral the peeled vegetables on the slicing rather than noodle setting. You should get long ribbons. Gently massage coconut oil so they are evenly covered and place on 2-3 oven trays in a single layer
  4. Bake for around 30 minutes, opening the oven door a few times to let moisture out and help them dry. Timing will depend on the thickness of your slices and your oven, so keep a close eye and take out before the crisps start to brown. They will crisp up as they cool.
  5.  Sprinkle with Herb Salt.

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This recipe has been created in association with KENWOOD for the launch of the UK’s first Electric Spiralizer (£49.99). BUY HERE.
Happy Spiralizing!

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