Homemade Root Vegetable Crisps, Herb Salt

great for kids

VEGAN, GLUTEN-FREE, DAIRY-FREE

These homemade root vegetable crisps are easy to make and cost the fraction of the price of commercial alternatives. Children, especially, will enjoy their sweetness and bright colour. Feel free to chop and change the root vegetables according to what you have in the fridge – it’s a good way to use up leftovers.


INGREDIENTS

1 large red beetroot
1 large golden beetroot
1 large carrot
1 large parsnip
1 sweet potato
light olive oil or melted coconut oil to coat

For the Herb salt

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


STEP-BY-STEP

Pre heat oven to 160c.

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.

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

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.

Sprinkle with Herb Salt.


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