Oven-baked vege crisps

When you're craving something salty and crunchy, these moreish and colourful vegetable crisps are much healthier (and prettier) than bought ones.


Makes 1 large bowl of chips. Preparation time 20 minutes. Cooking time 20–25 minutes.

1 potato

1 kumara or sweet potato

1 parsnip

1 carrot

2 purple potatoes, such as congo, sapphire, purple gem

2 tablespoons olive oil

2 garlic cloves, peeled and crushed

paprika or mild chilli powder (optional)

salt flakes (e.g. Maldon) or fine sea salt


Preheat the oven to 210°C (425ºF). Wash and dry all of the vegetables (keep the skin on if they are organic). Using a Y-shaped peeler or a mandoline, cut the vegetables into very thin slices. Place the vegetables in a zip-lock bag and add the olive oil, garlic and your choice of spice. Seal the bag and shake so that the vegetables are well coated with the seasonings.

Lay the vegetables slices flat on a baking tray lined with baking paper, without overlapping them. Bake for
20–25 minutes. Remove the chips from the oven, season with salt and let them cool. Store in an airtight container.

Note: Choose fresh, firm vegetables which will be easier to cut into very thin slices.

Recipe from Craving: eating well throughout your pregnancy, by Sandra Mahut. RRP $39.99

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