Root veg crisps recipe

  • Serves 4
  • 10 mins to prepare and 10 mins to cook
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carrots
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Customer recipe
Added 37 months ago

Preheat the oven to 200C

Peel the vegetables and then still using the peeler, cut very thin slices of each vegetable

Dry all the slices well with kitchen roll, then put the slices in a bowl and drizzle with the extra virgin olive oil

Lay the slices all flat in a single layer on a baking sheet, season with salt and pepper and bake for 5/6 minutes. Parsnips and carrots take about 4 minutes and potatoes take about 6 minutes max

Remove the sheet from the oven and carefully remove the crisps, placing on a wire rack or kitchen paper for cooling

Serve and enjoy, even better with dip!!

If using potatoes, wash the slices in water first to remove excess starch

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • 3 Carrots
  • 3 Parsnips
  • 2 Elfe potatoes
  • 1 Sweet potato
  • 1 Beetroot
  • 1 TBSP extra-virgin olive oil
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