BEETROOT & PARSNIP CRISPS

Are you a savory or sweet kind of person?!

I’ve never been much of a crisp fan. I would always choose chocolate over crisps any day but I must admit that these homemade beetroot & parsnip crisps are a real game changer in my life & now I’m starting to feel all the crisp cravings I’ve never felt before! Plus the fact that this recipe is one of the simplest recipes I will ever share definitely helps make this one a winner.

I often hear of people who plan out their main meals to a tee but when it comes to that 11am/3:30pm tummy rumble their will power is severely tested & they grab the first packet of Hunky Dory’s or whatever is in sight & then wonder where it all went wrong! Now I love to snack but even I must admit I struggle to find healthier, more nutritious snacks that don’t cost an arm & a leg. I love a packet of kale crisps but for the amount you get in one of those minuscule bags it is hardly worth the effort of opening your purse so why not buy your own veggies & make your own!

Honestly I promise it really is so simple. It’s only a matter of slicing up a beetroot & parsnip into thin, even slices, sprinkling with olive oil, chilli flakes, sea salt, & black pepper in a baking dish, & placing them in the oven at 200’c for around 20-25minutes.

Often I find the beetroot cooks a little faster than the parsnips so keep an eye on the oven & remove any crisps you think are ready. Personally I prefer my crisps more overdone AKA slightly burnt so I tend to leave my veggies in the oven for longer than expected. If you want yours a bit more overdone you can do this too but make sure to check the oven regularly because you don’t want to end up with cremated veggies. 😉

What you’ll need:

Two Beetroots
Two Parsnips
TBSP Olive Oil
Tsp Chilli Flakes (optional)
Sea Salt & Black Pepper for taste

Method:

Preheat the oven to 200’c
Slice up the unpeeled beetroot & parsnips into thin, even slices.
Place onto a large baking tray evenly & sprinkle with the olive oil, chilli flakes, sea salt & black pepper.
Roast on the middle shelf for 20-25minutes until golden brown or until the way you like them!

Remove from the oven & serve with hummus for a delicious afternoon snack!

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