Root Vegetable Crisps
Did you know root vegetable crisps can be quick and tasty? Well this recipe is both of those things, making it the perfect lunchbox filler. Read more.
Cooking Time
15 minutes
Prep Time5 minutes
Servings4
- 2 tbsp. Flora Original, melted
- 300g vegetable peelings (carrots, parsnips, sweet potatoes, beetroots)
Optional
- Smoked paprika
- Dried Herbs
- Mild curry powder
- Heat the oven to 200°c (fan).
- Using peelings from vegetables cooked previously, toss them in the melted Flora Original and optional spices.
- Spread onto a baking sheet evenly and bake for 15 minutes, until crisp.
- Allow to cool completely, then transfer to a sealed container, or pop into lunchboxes for a tasty (and money saving) alternative to crisps.
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