Vegetable crisps have been around for a long time and are a great snack.
If you have some veggies left over in the fridge and you’re not quite sure what to do with them these crisps make a tasty change.
These are delicious, sprinkled with a bit of salt, pepper and paprika; they give a great sweet and salty combination.
They take no time at all to make and we guarantee you will devour them in one sitting –we certainly did.
Makes a cupful of crisps
Ingredients
Preheat the oven to 180c.
We used the thin grate this time, but the thick grate works just as well. Once you have the spiralled parsnip, place onto a baking tray, drizzle with oil; add the salt, pepper and paprika.
Toss them around on the tray and place into the oven. Bake for 10 minutes, take them out and toss them around so that they don’t stick.
Put back in the oven for another 57 minutes, until brown and crispy.
Serve in a cup, sprinkle with some more salt and enjoy this healthy snack.
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