Root vegetable chips

I’m getting great sweet baby turnips from the community garden at the moment and if I’m not grating them into my salads I’m roasting them like this. Graham, a dear friend of mine, bought me a special chip making roasting tray which really means you don’t need oil to make roasties! I noticed on the ingredient list on a bag of crisps I was looking at the other day that 31% of the crisps were sunflower oil – take control back on the amount of oil you use by cooking them yourself at home…

Root vegetable chips

You can make chips with any of these vegetables – turnip (very yummy), carrots, parsnip, beetroot, and sweet potato. I find that if you try to cook too much at once, the crisps don’t work so well. For this reason, I’ve simply put one vegetable in at a time. You can also add whichever spice you want – paprika, chilli, ground cumin, turmeric etc


Root vegetable chips

Root vegetable chips


  • 1 carrot (or beetroot or parsnip or turnip or all!)
  • Sea salt and freshly cracked pepper
  • A dash of paprika (optional)
  • Preheat over to 160 oc


  1. Peel the carrots with a peeler and once all of the skin has been removed, keep on peeling. The result will be a mixing bowl filled with strips of carrot. The only one this doesn't work for is turnip; here I simply thinly slice the turnip (you can do this with any of the vegetables)
  2. Sprinkle with vegetable with a pinch of salt and pepper. If you want to add the paprika, do so now.
  3. Give the mixture a good mix with your hands.
  4. Place some baking paper on the baking tray (this saves washing up) and spread the carrots evenly over this.
  5. Place in oven for about 20 mins – keep checking and stirring around carrots so they won't stick. The carrots will start to crisp up nicely.

My optimal Self Care Food Plan restores love and balance to your meal times.


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