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recipe image Root Vegetable Crisps

Root Vegetable Crisps

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.

  • Prep time5 minutes
  • Ready In20 minutes
  • Servings4 portions


  • 2 tbsp. Flora Original, melted
  • 300g vegetable peelings (carrots, parsnips, sweet potatoes, beetroots)
  • Smoked paprika
  • Dried Herbs
  • Mild curry powder

Nutritional Guidelines
(per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. Heat the oven to 200°c (fan).
  2. Using peelings from vegetables cooked previously, toss them in the melted Flora Original and optional spices.
  3. Spread onto a baking sheet evenly and bake for 15 minutes, until crisp.
  4. Allow to cool completely, then transfer to a sealed container, or pop into lunchboxes for a tasty (and money saving) alternative to crisps.