Roast vegetable crisps

Wonderfully colourful tasty vegetable crisps from Tonia Buxton: parsnip, sweet potato and beetroot. Children will love them
By Tonia Buxton
Roast vegetable crisps
  • Rating:
  • Serves: 3-4
  • Cook Time: 20 minutes
  • Prep Time: 25 minutes
  • Effort: easy



  • 2 parsnips
  • 2 beetroot
  • 2 sweet potatoes
  • 2 tbsp olive oil
  • ½ tsp chilli powder, (optional)
  • freshly ground salt and black pepper


1. Preheat the oven to 200°C/gas 6.

2. Peel all the vegetables. Using a swivel peeler or mandolin, slice them diagonally into wafer-thin crisps. Spread out on paper towel to remove excess moisture.

3. Tip all the vegetables into a bowl. Pour over the oil, then add chilli powder, if using, and seasoning. Toss with your hands to coat evenly.

5. Arrange in a single layer on a baking tray. Roast on the lowest shelf in the oven for 20 minutes, turning half way through. Keep and eye on them as they may not need the full time - they are ready when the parsnips and sweet potato are golden brown.

6. Spread out on paper towel until cool and crisp.

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