Vegetable Chips are a really good way to use up any leftover veg you have left in the vegetable drawer. As always with my recipes, they are quick and simple to make and the result is always delicious (if I do say so myself)!

They can be enjoyed as an On The Go snack or as part of a main meal. They also look beautiful when they’re done so you could even serve up a bowl if you’re having people over.

The recipe is pretty basic and you can use any of the following vegetables as a starting point for some inspiration;

Raw Beetroot
Carrot
Sweet Potato
Potato
Parsnip
Zucchini
Radish

Ingredients

300 grams Desired Vegetable
2 Tbsp. Olive Oil
1 Tbsp. Cracked Black Pepper
1 Tbsp. Cracked Sea Salt

Method

Preheat the oven to 180 Degrees C.
Using a vegetable peeler, vegetable slicer, mandolin or the ribbon blade on the Spiralizer, thinly slice your vegetable.
Place into a mixing bowl and add in the olive oil, salt and pepper.
Mix it all together until the vegetables are evenly covered.
Spread the vegetables on to some greased up parchment paper ensuring there is only one layer of chips on each tray
depending on how much you’re making and the size of your tray.
Pop into the oven and bake for 20-25 minutes or until the vegetables start to crisp up.
Turn of the oven but leave the vegetable chips in to finish crisping.
Once you’re happy with their crispiness, remove the vegetable chips from the oven and let cool.
The chips are good to eat and can be stored for 2-3 days after.
Enjoy!