As we all know, shop-bought potato crisp(chips) are not particularly healthy. But if you like snacking on something crunchy, why don’t you try  to make your ownroot vegetable crisps? They are really easy to bake and healthy too!

You’ll need about a kilogram of root vegetables such as:

• Sweet potato
• Beetroot
• Squash
• Parsnip
• Swede
• Celeriac
• Kohlrabi
• Carrots
• Turnip
• Potato

How to make crispy root vegetables:

1. Wash and peel the vegetables. Organic vegetables don’t need to be peeled.
2. Shred the vegetables into very thin strips – you can use a potato peeler, spiraliser or vegetable slicer.
3. Line a couple of baking sheets with baking paper, then place the vegetable pieces on them -but  not on top of each other!
4. Spray the vegetable slices with oil spray.
5. Bake in a preheated oven at 160°C for 20-40 minutes, depending on vegetables.
6. Season to taste.

Tips

• You don’t have to use any oil, if you want your veggies even more healthy.
• Combine the root vegetables carefully – for example parsnip and beetroot cook more quickly than squash.
• Instead of long strips you can have round slices – these look more like traditional crisps
• It is important that the slices are not thicker than 2 mm – otherwise they will not be crunchy!
• Serve theroot vegetable crispswith healthy dips. Here are a few interesting recipes:

Healthy dips:

• Easy aubergine dip
• Spicy avocado and red pepper cream
• Roasted pepper and aubergine dip
• Courgette tzatziki
• Pea and mint hummus
• Spiced broad bean dip
• Zesty chickpea dip