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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 portions
root vegetables
recipe image Root Vegetable Crisps
  • 2 tbsp. Flora Original, melted
  • 300g vegetable peelings (carrots, parsnips, sweet potatoes, beetroots)
  • Smoked paprika
  • Dried Herbs
  • Mild curry powder
  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.