Roasted Root Vegetable Chips
Quick and healthy root vegetable chips: these are so easy to make and taste so much better than anything frozen! I like to use a mix of vegetables: sweet potato, parsnip, carrot and potato all work. But experiment with whatever combination you like. Once you have made these I promise you'll make them again and again.
This is an easy and delicious way of getting my daughter to eat more vegetables; she likes anything she can pick up with her hands and eat herself ~ a great option for toddlers.
prep time 10 mins - cooking time 45 minutes
- root vegetables: sweet potatoes, parsnips, carrots, potatoes
- olive oil, or melted coconut oil
- fresh thyme leaves
Preheat the oven to 190°C. Wash the vegetables, you can scrub the skins or peel the vegetables, whichever you prefer. Cut the vegetables into wedges, then coat in a little olive oil, or melted coconut oil, finally scatter with fresh thyme leaves.
Spread the chips evenly on two baking tray; don't crowd the vegetables they will roast better if they are well spaced out. Depending on the thickness of the chips this will take between 30-40 mins. The chips should be cooked through and starting to caramelise. Drain on a little kitchen paper, to remove any excess oil. Then serve ~ happy eating!