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  • Angelica Larsson

Root crisps | Chips | Vegan-Gluten free

Uppdaterat: 9 mars 2021

Happy Friday my lovelies! I am busy working on new recipes and material and honestly I have been the entire week. It's really exciting and fun I love keeping myself busy with this as this is what fuels me through a difficult time I will speak on this as I think it's important to know you might not be alone in your fight. Either way today it's Friday and we have been on the theme on sweets and today we are making a snack root crisps in fact!

What you need:

1 carrot

1 Beet

1 parsnip

Olive oil to coat

Sea salt to sprinkle

Preheat your oven to 175 and wash and peel your roots. Then slice them finely so you can

get them as crunchy as possible. On a baking tray place baking paper and then scatter the roots out try and keep them apart as they will crisp up better that way.

Sprinkle salt and oil over them and massage lightly before popping the tray into the middle of the oven. The baking time can vary a bit due to thickness but it should be around 20-40 min. Keep an eye on them and turn them around for best result.

Once done pat them off with a cloth or paper towel and coat with sea salt. Allow to cool

a bit before serving.

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