Root Vegetable Chips

Serves: 4|Prep: 10 minCook: 25-30 min

Root vegetables are some of the most vibrant and nutrient-dense veggies out there. So if you’re struggling to improve the variety of veggies in your kid’s diet, Root Vegetable Chips could be the answer. Slice your chosen root veggies finely and roast them until they’re crunchy and resemble healthy chippies or crisps. What a great way to get a range of fibre, vitamin C and antioxidants in, plus these are delicious to snack on too!

Ingredients

Method

1 large carrot
1 large purple carrot
1 large beetroot
1 large parsnip
1 medium-sized turnip
1 medium-sized sweet potato
1 tbs extra virgin olive oil or coconut oil, melted
Sea salt, to taste

1.	Preheat oven to 200°C and line two baking trays with baking paper.
2.	Peel all vegetables and cut them into thin discs (2-3 mm).
3.	In large mixing bowl, combine all vegetable discs with the oil and a pinch of sea salt and toss.
4.	Place in a single layer onto the baking trays and bake for 25-30 mins or until crisp, rotating the tray every 7-10 mins.
5.	Allow to cool completely on a wire rack, then serve with homemade dips or as a side dish.

Tip:

Serve immediately or store in the fridge for up to four days or use chopped up in an omelette.