Baked vegetable crisps

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(4 votes)

Made from parsnips, sweet potatoes, beetroot and butternut squash. A great healthy option for entertaining nibbles!

Per Serving 118kcals, 3.7g fat (0g saturated), 20.7g carbs, 4.1g sugars, 1.6g protein, 4g fibre, 0.174g sodium


15 minutes
20 minutes
Difficulty: Easy
Serves: 6-8 portions
2 parsnips, peeled
2 sweet potatoes, peeled
2 raw beetroots, peeled
1 small butternut squash, peeled
2 tbsp rapeseed oil
Salt and black pepper


  1. Preheat the oven to 200˚C/180˚C fan/gas mark 6.
  2. Use a mandolin or the vegetable peeler to cut the vegetables into wafer-thin slices. Pat them dry with kitchen paper.
  3. Place the sliced vegetables into a bowl and add the oil and a generous pinch of salt and pepper. Toss to coat evenly.
  4. Arrange the crisps in a single layer over two baking trays and bake for 20 minutes, turning the crisps and rotating the trays halfway through.
  5. Remove from the oven and leave to cool until crisp.