Baked vegetable crisps recipe

Baked vegetable crisps recipe

8 ratings

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! See method

  • Serves 4
  • 5 mins to prepare and 7 mins to cook
  • 92 calories / serving
  • Healthy


  • 1 large (150g) raw carrot
  • 1 large (75g) raw parsnip
  • 1 large (75g) old raw potato
  • 2 tbsp olive oil
  • salt
  • black pepper

Each serving contains

  • Energy

  • Fat

    6g 8%
  • Saturates

    1g 5%
  • Sugars

    3g 3%
  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 7.5g Protein 1g Fibre 3.7g


  1. 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.
  2. 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.
  3. Remove from oven, season a little more and allow to cool. Eat the same day.

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