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Veggie crisps recipe


The tastiest way to stop leftover veg going to waste? Homemade crisps!


Whether you use parsnips like Thinly Spread, potatoes like The Simple Veganista, butternut squash like Great British Chefs, or fennel like Healthy Magazine, they create a delicious, healthier alternative to store-bought packets.



The beauty is that you can get super creative with the veg you use, and you can even experiment by adding your own herbs and spices.



Overview: 

Prep time: 10 minutes

Cook time: 30 minutes

Serves: 4 people


Parsnip crisps ingredients: 

1 large parsnip, peeled into thin strips

1 tbsp oil

1 tsp salt

Pepper, to taste


Potato crisps ingredients: 

2 medium potatoes, thinly sliced & patted dry

2 tsp oil

Salt, to taste


Butternut squash crisps ingredients: 

1/2 butternut squash, peeled & thinly sliced

1 tbsp oil

1/2 tsp smoked paprika

Salt & pepper, to taste


Fennel crisps ingredients: 

2 fennel bulbs

1 tbsp oil

Salt, to taste



Parsnip crisps instructions:

  1. Preheat the oven to 150℃.

  2. Put the parsnip strips in a bowl with the oil and seasoning. Toss well.

  3. Put the parsnip strips on a lined baking tray.

  4. Bake for 10 to 15 minutes until browned. Keep checking them regularly to make sure they don’t burn.

  5. Remove from the oven and cool on a wire rack.


Potato crisps instructions:

  1. Preheat the oven to 200℃.

  2. Put the potato slices in a bowl with the oil and salt. Toss well.

  3. Put the potato slices on a lined baking tray.

  4. Roast for 10 minutes. 

  5. Turn each crisp then roast for another 7 to 9 minutes. Keep checking them regularly to make sure they don’t burn.

  6. Remove from the oven and cool on a wire rack.


Butternut squash crisps instructions:

  1. Preheat the oven to 190℃.

  2. Put the squash slices in a bowl with the oil. Toss well.

  3. Put the squash slices on a lined baking tray then sprinkle with paprika and seasoning.

  4. Roast for 20 minutes. 

  5. Turn each crisp then roast for another 10 minutes. Keep checking them regularly to make sure they don’t burn.

  6. Remove from the oven and cool on a wire rack.


Fennel crisps instructions:

  1. Preheat the oven to 160℃.

  2. Prepare the fennel by removing the base and trimming the stalks. Halve the bulb then peel the layers of leaves apart.

  3. Put the leaves on a lined baking tray then drizzle with oil and sprinkle with salt.

  4. Bake for 25 minutes, turning a few times.

  5. Remove from the oven and cool on a wire rack.



Storage tips

Once cool, put these crisps in an airtight container and keep at room temperature for up to 3 days.


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