These simple, veggie crisps can be made in minutes, and will disappear from the dish in seconds. All are cooked at 180C/160C fan/gas 4 on two baking trays lined with parchment. For super-thin crisps, use a mandolin to slice your veg.


Kale pesto

kale crisp covered in a pesto seasoning

Massage 90g kale in 2 tbsp basil pesto until evenly coated. Spread out over the trays and cook for 15 mins.

Beetroot & sumac

Beetroot & sumac home cooked crisp

Peel 2 medium beetroots, then slice thinly. Coat in 1 tbsp oil, arrange on trays, season and cook for 20-25 mins, then sprinkle over 1/2 tbsp sumac.

Chilli & oregano sweet potato

Chilli & oregano sweet potato home cooked crisp

Slice 2 unpeeled sweet potatoes widthways as thinly as possible. Toss with 1 tbsp olive oil, 1/2 tbsp each oregano and chilli flakes and a good pinch of sea salt. Spread over two trays and bake for 20-30 mins.

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Truffle & black pepper celeriac

Truffle & black pepper celeriac homemade crisps

Cut 1/2 peeled celeriac into four, then slice each piece thinly. Rub with 2 tbsp truffle oil, then season with a little salt and a generous twist of black pepper. Divide between trays and cook for 35-40 mins.

Curried parsnip

Curried parsnip homemade crisps

Mix 1 tbsp oil with 1/2 tsp each turmeric, ground coriander and cumin. Peel 2 large parsnips lengthways, then slice thinly with a vegetable peeler or mandolin and coat in the spiced oil. Divide between trays and bake for 20 mins. Sprinkle over a pinch of garam masala and flaky sea salt once cooked.

Make your own vegetable crisps with potato peelings:

Want some more ideas for healthy snacking? Look no further than our collection, full of nutritious bites!


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