Eat the Week: Every meal, every dayGet on board the craze for an alternative to a regular packet of crisps. There’s a little less guilt and a lot more enjoyment doing it this way.

  • Yield: 4
  • Preparation Time: 10 Minutes
  • Cooking Time: 20 Minutes


  • 2 parsnips
  • 2 beetroot (beets)
  • 1 sweet potato
  • glug of olive oil
How to Make It
  1. Preheat the oven to 200°C (400°F/gas mark 6). Using a mandoline or food processor, thinly slice all the vegetables, then pat dry with paper towel to remove any excess moisture.
  2. Put the vegetables slices in a large bowl, drizzle very lightly with olive oil and mix to coat. Spread the vegetable slices out on lined baking trays in a single layer and bake for 15–20 minutes, turning them halfway through. Keep an eye on them: it can be hard to tell when the beetroot is ready, but when the parsnip and sweet potato are golden, they’ll all be done.
  3. Drain the crisps on paper towel, then sprinkle with salt flakes and pepper.

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