Vegetable Crisps



  • 1/2 butternut squash
  • 1 beetroot
  • 1 parnsip
  • Or other root veg
  • 1 tbsp. sunflower oil
  • Salt and pepper


  • Preheat the oven 180oC
  • Peel and slice the vegetables thinly using a sharp knife or mandolin.
  • Dry completely in a tea towel and then transfer to a large mixing bowl.
  • Add the sunflower oil and seasoning, mix together until completely covered using your hands.
  • Lay them singularly on a baking tray, bake for 30 mins until brown and crisp.
  • Enjoy

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