Root vegetable crisps

Carrots, parsnips and beetroot are starchy vegetables which are high in fibre and contain lots of helpful vitamins for your skin, including beta-carotene and vitamin C. Baked in the oven and served with a protein rich dip like houmous, they are far better for you than grabbing a bag of crisps at the supermarket!

 

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Servings
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Instructions
  1. Preheat oven to 350 F /180 C / Gas mark 4.
  2. Wash and peel the veg, then use a mandoline slicer or sharp knife to cut into wafer thin slices (too thick and they won’t crunch up).
  3. Then add to a bowl and dress with a splash of olive oil, salt and pepper so the veg are well coated.
  4. Lay the sliced veg in a single layer on a couple of baking sheets lined with parchment (baking) paper.
  5. Bake for 15 to 20 minutes, or until the veggies are dry and crisp. Watch them carefully toward the end, as they can burn quickly.

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