Chipotle baked vegetable crisps
Thursday, 5th April 2018 by Rachel
vegetable crisps

This recipe was created by Kali Hamm, a veg scheme member and plant-powered chef. Follow her on Instagram for her latest recipes, news and events.

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A fun way to get your 5 a day. Baked root veg crisp are easy, you can flavour with your favourite seasonings, I used chipotle here, which works really well but feel free to experiment.

 

Ingredients

1 large beetroot

2 carrots

1 large parsnip

3-4 Jerusalem artichoke

3 tablespoon oil- coconut or rapeseed work well

salt & big pinch ground chipotle

 

Method

Pre heat oven 200c.

Scrub your veg clean. Using a mandolin or vegetable peeler, finely slice your root vegetables. Keeping the beetroot separate until cooked. Lay out and press with kitchen paper to drain out some of the liquid.

In a mixing bowl mix your root veg with the oil, salt and chipotle chile powder.

Spread out in a single layer on a large lined baking sheet, you may need two of these, you don’t want to over crowd them.

Bake for about 15-20 minutes, mix half way to make sure they are cooking evenly. Take out from the oven when they’re golden, transfer to a kitchen paper lined tray and set aside to finish crisping up.

Mix the crisps together, serve with dips or by themselves for a nutritious and delicious snack!