Vegetable crisps


These are a perfect snack throughout your day, or great at a party.


½ sweet potato

1 carrot

1 parsnip

½ beetroot

¼ cup olive oil

1 tsp nutritional yeast

1 tsp garlic powder

½ teaspoon salt

½ tsp cayenne pepper

1tsp paprika


Mandolin to slice or a goo cutting knife



Preheat oven to 140 degrees

Either use a mandolin or knife to thinly slice the sweet potato, carrot, parsnip and beetroot.

Place vegetables into mixing bowl and drizzle with olive oil before adding all the remaining seasonings and spices.

Make sure all vegetable slices are separated and place in oven for approximately 40 minutes. Check after 25 minutes and remove any crisps that are already cooked. Beetroot will be the last ready (these can often take 20 minutes longer than other vegetables).

store in a cool dry place in a sealed container for 3-5 days.