Whether you love to snack on a bag of crisps, or are looking for party nibbles ideas for your Christmas soiree, these crunchy, colourful crisps are ideal. As you’re making them yourself you can completely control exactly what goes into them – so you can be completely sure what you’re eating. And any leftovers can be stored for up to two days in an airtight container.
Ingredients (serves 4)
1 sweet potato, peeled, ends trimmed
and halved width-ways
1 large parsnip, peeled, ends trimmed
and halved width-ways
2 fresh beetroots, scrubbed and ends
trimmed
2tbsp olive oil
sea salt flakes
Method
Line two large baking sheets with nonstick baking paper. Using a spiralizer fitted with a ribbon blade, spiralize the sweet potato, parsnip and beetroot.
Place the spiralized vegetables in a large bowl, drizzle with the oil, sprinkle with a little sea salt and mix well.
Spread out the vegetables in a single layer on the prepared baking sheets. Bake in a pre-heated oven at 160°C (325°F), Gas Mark 3, for 30–35 minutes, turning the vegetables and swapping over the baking sheets in the oven halfway through the cooking time. Cook until the crisps are lightly golden and crispy. (Remove any crisps that are already golden when you turn over the vegetables.)
Turn off the oven. Return any crisps you removed to the baking sheets and leave the crisps in the oven to cool and crisp up – they will become extra crispy as they cool. Sprinkle with a little extra sea salt and serve.
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