Super Simple Vegetable Crisps | Fleur & Mike

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point.

sea salt

🥗Healthier: Himalayan pink salt

💰Cheaper: table salt

Table salt is more cost-effective.

paprika

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Cayenne pepper can provide a similar flavor profile.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

White vinegar is more affordable.

Peel the parsnip, carrot, and beetroot.

Slice the vegetables thinly using a mandoline for even cooking, being careful with the sharp blade.

Arrange the sliced vegetables on baking trays, keeping the beetroot on a separate tray to avoid staining the other vegetables.

Leave the vegetable slices to dry for half an hour to remove moisture.

After drying, drizzle olive oil over the vegetable slices and sprinkle with black pepper.

If desired, add additional flavors like chili or spices at this stage.

Bake the beetroot slices for 10-12 minutes and the other vegetable slices for 15 minutes until crispy.

Check the crispiness of the vegetable crisps; they should be crispy and resemble store-bought versions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary