Air Fryer
Baked vegetable crisps
These vegetable crisps make a colourful snack. Try mixing up the veg and seasonings – swap purple beetroot for golden ones, carrots for sweet potatoes or parsnip for celeriac. Our method is oven baked – see our recipe tip below for an air fryer version.
Ingredients:
- 2 beetroot, scrubbed and very thinly sliced on a mandolin or with a vegetable peeler
- 2 carrots, scrubbed and very thinly sliced on a mandolin or with a vegetable peeler
- 1 large parsnip, scrubbed and very thinly sliced on a mandolin or with a vegetable peeler
- 1 tbsp light rapeseed, vegetable or sunflower oil
- ½ tsp dried oregano or herbes de provence (optional)
- ¼ tsp garlic granules or powder (optional)
- salt and freshly ground black pepper
Directions:
- Lay the vegetables on a tray and pat dry using kitchen paper or a clean tea towel. If you have time, leave them sandwiched in kitchen paper for 5–10 minutes to really dry out – this will give a crisper result.
- Preheat the oven to 190C/170C Fan/Gas 5.
- Put the vegetables in a big bowl, drizzle over the oil and some salt and pepper and mix with your hands, working the oil through thoroughly until all the vegetables are coated. Spread the vegetables evenly on two baking trays. Bake for 15 minutes, then turn over and bake for a further 8–12 minutes until dried out and golden brown.
- Scatter with the herbs and spices, if using, and leave to cool and crisp up before serving.