Starring carrot, parsnip and potato, these delicious baked vegetable crisps are the ultimate healthy swap for your usual packet of crisps - and they only take 20 minutes to make, perfect for when the urge to snack arises!
- Heat oven to 200°C. Peel the carrot and slice very thinly (if you have a mandolin this will be very quick, otherwise slice carefully by hand with a sharp vegetable knife). Dry the slices very thoroughly in a clean teatowel and put into a mixing bowl. Pour in a quarter of the oil and combine very well, then arrange the carrot slices in one layer on one quarter of a large nonstick baking tray. Season well with salt and pepper.
- Repeat this process with each remaining vegetable, keeping them separate on the baking tray. Bake for 6-8 minutes or until each vegetable is golden and cooked through – the carrot may cook a little more quickly than the parsnip and potato.
- Remove from oven, season a little more and allow to cool. Eat the same day.
See more Canapé recipes