An abundance of root vegetables crowd the market during the autumn and winter seasons, cracked mud on their knobby forms. Brilliantly vibrant once you cut them open, root vegetables provide us with the essential vitamins and minerals we need at this time of year to fight colds and bugs.
I’ve turned a trug of grubby vegetables into crispy chips, sprinkled with herby salt. Put out a bowl to impress guests or munch all by yourself.
Free from gluten, dairy and Vegan.
Prep Time 5 minutes Total Time 25 - 30minutes
Serves 2 - 4
- 2 carrots
- 2 parsnips
- 1 sweet potato
- 1 beetroot
- 2 tablespoons melted coconut oil
- 2 sprigs of rosemary
- 1 small clove of garlic peeled
- 1 tablespoon sea salt or Himalayan pink salt
- Pre- heat the oven to 200C/ Gas Mark 6/ 400F.
- If you’ve had to scrub the dirt off your vegetables it is important to allow them to dry thoroughly or pat dry with a clean cloth so there is no moisture.
- Thinly slice the root vegetables using a mandolin or potato peeler.
- With a t- towel pat the vegetables dry, toss in oil and spread evenly across a lined baking tray.
- Bake for 25 – 30 minutes, making sure to toss regularly. Allow to cool on a wire rack.
- Tear the rosemary leaves off the hard stalk and place in food processor or blender with the salt and garlic. Blitz until fine.
- Sprinkle over the chips before serving.