What should have been an easy recipe to try turned out to be the most challenging for me! Either the oven was too hot or the root vegetables were too thick or too thin. After many practice runs I finally nailed the recipe and to be honest it was worth all the trying.
You can use any root vegetables you have to hand. I’ve tried carrot, parsnip, beetroot, sweet potato and celeriac and they are all good. In the recipe below I’ve listed carrot and parsnip but by using the timings and temperature given, any root vegetable will work.
The key to getting the vegetables crispy is to get them really thin, I use a ‘Y’ peeler and apply a little more pressure than I would if I was just peeling the vegetable. If you also stick to ‘peeling’ the same side of the vegetable it will start to become flat so you will get wider crisps.
-2 carrots, scrubbed and tops removed
-1 large parsnip, peeled and top removed
-1 Tbsp. olive oil
-pinch of dried mixed herbs (optional)
-salt & pepper (optional)
How To Make
Pre-heat oven to 130C/266F. Line two baking sheets with foil.
Using a ‘Y’ peeler, peel the carrot and parsnip lengthways. When you reach the woody centre of the parsnip, flip it over and start peeling on the other side.
Put the carrot and parsnip peelings into a bowl and pour over the oil. Mix with your hands until all the vegetable peelings are covered in oil on both sides.
Arrange the vegetables on the baking sheets in a single layer (if they are too crowded they will just steam and not crisp up). You may need to cook the vegetables in batches.
Sprinkle over the herbs or salt and pepper if using.
Place the baking sheets in the oven and cook for 25 minutes. The vegetables should have started to turn golden and started to crisp up.
Remove from the oven and allow to cool before serving.
These crisps keep well in an airtight container.