Living with an Everhot > Cooking with an Everhot > Cooking with Everhot > Recipes > Sides > Root Vegetable Crisps

Root Vegetable Crisps


COOKS:  IN  30 minutes


A selection of root vegetables e.g Parsnips, Beetroot,
Carrots, Potatoes, Sweet Potato
Olive Oil
Cracked Black Pepper


Peel the vegetables and then, using a food processor or a mandolin, cut very thin slices of each vegetable.

Dry the slices well with kitchen paper. (If using potatoes, wash the slices in water first to remove excess starch.)

Put the slices in a bowl and drizzle with olive oil.

Lay the slices out flat, in a single layer, on a baking sheet lined with a silicone mat. (It is very important to keep to a single layer, or they will not crisp up properly). Season with freshly ground black pepper and bake.

Depending on the thickness of the cut, they will take between 20 and 30 minutes to cook (200C) and will need turning a couple of times during the cooking process.

Remove the baking sheet from the oven and gently remove the crisps with a fish slice. Place on a wire rack or kitchen paper to cool.

Put the crisps into shallow bowls to serve.