Gluten Free/ Low Carb/ Paleo/ Vegan/ Vegetarian

Vegetable Crisps/Chips

This is an easy recipe for making your own healthy crisps or chips as they are known in the USA.   Any root vegetable is fine, but keep an eye on the carbs if you start roasting parsnips.

INGREDIENTS

2 turnips

1 beetroot

2-3 tblspns olive oil

salt and pepper

1-2 tspn garlic powder (optional)

1 kohlrabi (a what? picture of one below)

METHOD

  • Preheat the oven to 170C/325F degrees.
  • Peel the vegetables and slice them very thinly.   If you have a food processor with a slicer you can use that.
  • Put the slice vegetables into a bowl and cover with oil and seasoning.
  • Lay out the slices in a shallow baking dish or roasting tin.
  • Roast until crispy, turning over to cook both sides.
  • Eat and enjoy!

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2 Comments

  • Reply
    Angie C
    October 18, 2011 at 7:42 am

    Sounds interesting…I never see Kale for sale in Spinneys…is it available in the Organic shop?

  • Reply
    Danielle
    October 17, 2011 at 1:33 pm

    Have you ever tried making Kale Chips – delicious and no slicing!

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