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Homemade vegetable crisps
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Total Time:
2 hours 10 minutes
2 hours 10 minutes
Ingredients:
- 500 g parsnips
- 330 g carrots
- 400 g beetroot
- 1 teaspoon sea salt
- ½ teaspoon fennel seeds
- 2 dried red chillies
Instructions:
- Preheat the oven to 150ºC/gas 2-3. Wash the parsnips, carrots, and beets. Slice the vegetables into long pieces using a mandolin or the thick slicer on a grater, keeping them separate. Arrange the slices in a single layer on baking trays. Bake the carrots and beetroots for 2 hours, adding the parsnips after 30 minutes. Once dry, crisp, and cooked, crush salt, fennel seeds, and chili, then sprinkle over the crisps. Serve hot or cold.
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