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Homemade Vegetable Crisps

Skip the salty, processed snacks in favour of a healthier homemade alternative. Crunchy and packed full of flavour, vegetable crisps are a cut above the rest and are so easy to make. Beetroot and sweet potato are not only packed full of nutrients but they are also full of flavour. You can get the kids involved too and they make a perfect lunchbox snack!

Gill X

Preparation Time:
5 minutes
Cooking Time:
15 minutes
Serves: 2


  • 2 sweet potatoes
  • 2 medium beetroot
  • 2 tbsp vegetable oil
  • Salt to season
  • Garlic granules to season


    1. Preheat your oven to 180C. 
    2. Using a mandoline or a food processor with a slicing blade, cut the vegetables into skinny slices, keeping the sweet potato and beetroot seperate.
    3. Line a few baking sheets with parchment paper, and brush the paper lightly with vegetable oil.  Spread the vegetables out over the parchment paper and brush over the veggies lightly with a little vegetable oil.  Evenly sprinkle the vegetable slices with some salt and garlic granules and pop into the oven for approximately 10-15 minutes or until the vegetable slices are looking dry and starting to curl around the edges.  
    4. Remove from the oven and leave to cool. Transfer to serving bowls and serve with some mayo or your favourite dip.