This recipe was created by Kali Hamm, a veg scheme member and plant-powered chef. Follow her on Instagram for her latest recipes, news and events.
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A fun way to get your 5 a day. Baked root veg crisp are easy, you can flavour with your favourite seasonings, I used chipotle here, which works really well but feel free to experiment.
1 large beetroot
2 carrots
1 large parsnip
3-4 Jerusalem artichoke
3 tablespoon oil- coconut or rapeseed work well
salt & big pinch ground chipotle
Pre heat oven 200c.
Scrub your veg clean. Using a mandolin or vegetable peeler, finely slice your root vegetables. Keeping the beetroot separate until cooked. Lay out and press with kitchen paper to drain out some of the liquid.
In a mixing bowl mix your root veg with the oil, salt and chipotle chile powder.
Spread out in a single layer on a large lined baking sheet, you may need two of these, you don’t want to over crowd them.
Bake for about 15-20 minutes, mix half way to make sure they are cooking evenly. Take out from the oven when they’re golden, transfer to a kitchen paper lined tray and set aside to finish crisping up.
Mix the crisps together, serve with dips or by themselves for a nutritious and delicious snack!
