Once you try out these crispy vegetable crisps, they'll become a regular appearance in your house! Perfect for little ones over 12 months, these root veggies are a great alternative to salty, fried potato crisps that you find in the shop. I love to dip them in hummus or pesto for a healthy afternoon snack. Although these crisps are simple to make, it's really important to get them as thin as possible to prevent soggy crisps.
Ingredients
Vegetables (pick and choose which to use, I used sweet potato, parsnip and beetroot ):
Sweet Potato
Turnip
Parsnip
Russet Potato
Beetroot
Olive oil
Fresh herbs (finely chopped) or flavouring of your choice (I used rosemary, but you can experiment with fennel, thyme, black pepper, chili powder)
Method
1.Preheat the oven to 200°C.
2. Wash, peel and cut each vegetable in half. Using a knife, mandolin, vegetable peeler, or thick slicer on a grater, slice the vegetables as thin as possible. The thinner they are, the crispier they will become.
3. Place all the sliced vegetables in a bowl and drizzle with olive oil. Mix well until both sides are coated with olive oil.
4. Arrange the vegetable slices on a baking tray and sprinkle with herbs. Bake for 20 minutes, checking occasionally. You want the slices to be dry and crispy, but not burnt!
5. Allow to cool before serving with your favourite dips. Store for up to 3 days in your portion pots.
Weaning and Storage
Not suitable for babies under 12 months due to sharp crisp edges.If you want to serve to your baby, reduce the cooking time and serve slightly soft.
