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.
Massage 90g kale in 2 tbsp basil pesto until evenly coated. Spread out over the trays and cook for 15 mins.
Beetroot & sumac
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
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.
Truffle & black pepper celeriac
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.
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!
What’s your favourite flavour of veggie crisp? Let us know in the comments below…