Preparation time is 5minutes
Cook time is 10minutes
Total time is 15minutes
Serve is for 4 people
Difficulty level: 2 out of 4
7 Ingredients
Number of servings
4
- 1 large beetroot, peeled
- 1 large parsnip, peeled
- 1 large carrots, peeled
- 2tablespoons olive oil
- 1teaspoons onion powder
- 1 pinch salt
- 1 pinch black pepper
Nutrition per serving
438kJ / 104Cal
438 Kilojoules or 104 Calories
5% of daily energy intake*
Protein
0.7grams
Fat
9.8grams
Carbs
3.4grams
Sugars
2.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
These baked root vegetable crisps are perfect for a healthy snack dipped in hummus.
Method
Step 1 of 4
Pre-heat the oven to 200°C/180°C fan-forced. Lightly oil two large baking trays.
Step 2 of 4
Using a mandolin, carefully slice the beetroot, carrot and parsnip into thin round discs. Place the discs on kitchen paper and dry thoroughly.
Step 3 of 4
Place the vegetable slices in a large bowl, pour over the oil and seasonings and mix well. Lay the vegetable slices in single layers on the baking sheets, keep each vegetable separate.
Step 4 of 4
Bake for 8 minutes until crisp and golden, check on the carrots after 6 minutes and remove if they are browning too much.
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