Vegetable Crisps

serves 2

15 minutes prep time

By Kim McDevitt, categorized in Snacks

Vegetable Crisps

Nothing will 'beet' these homemade vegetable crisps, the perfect recipe for any leftover root veg or potatoes. If you have a food processor, use the slicing blade to make the vegetables even thickness.


3 large beetroots

2 medium sweet potatoes

1 Tbsp water

1 Tbsp oil

1 tsp sea salt

2 tsp coarse ground pepper


  1. Preheat the oven to 120°C/140°C fan/ gas mark 1/2 and line a baking tray.
  2. Wash all the veggies and peel if desired.
  3. Slice all the vegetables very thinly and toss lightly with the water and oil, then season with the salt and pepper.
  4. Spread the slices evenly on the baking tray and bake for 45-50 minutes, tossing frequently to ensure they don’t burn.
  5. Once cooked, let cool and enjoy!