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Baked vegetable crisps recipe

Baked vegetable crisps recipe

83 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
  • Vegan
  • Vegetarian
  • Dairy-free


  • 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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