Vegetable Crisps

Simple yet delicious, our vegetable crisps are a much healthier and tastier alternative to generic crisps. (Not to mention they are bursting with colour)


500g Parsnips
330g Carrots
400g Beetroot
1 teaspoon Sea salt
1/2 teaspoon Ground fennel seed


Preheat your oven to 150C. Slice your vegetables in to long pieces.

Position the carrots and beetroot on to a baking tray making sure they are spaced evenly and not overlapping.

Once cooked for two hours add the parsnips and cook for another 20-30 minutes or when crisp and dry.

Sprinkle ground fennel, salt and togarashi spice blend (quantity depending how much heat you want to add to your crisps) on top of the crisps.

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