Colourful Baked Parsnip and Beetroot Chips

If you are sick of winter vegetables this Colourful Baked Parsnip and Beetroot Chips are your dish! :-)



  • 2 Parsnips with the skin, washed

  • 2 Beetroots, peeled and washed

  • Extra virgin olive oil

  • salt

chips in a bowl

How to make it 

  1. Preheat the oven to 140°C and line one baking sheet with baking paper.

  2. Cut the top and bottom from the parsnip and the beetroot. Using a vegetable peeler slice the parsnips and the beetroots into thin slices or strips.

  3. Place the slices in a bowl and drizzle with extra virgin olive oil. Toss well. Place the slices in a single layer onto the lined baking sheet. Cover with a second sheet of baking paper.

  4. Bake for about 20 minutes, or more, until browned and crisp. 

  5. Serve with organic ketchup or light mayo.

Recipe by Mad & Delicacy 

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