RECIPE: Veggie Chips

29 Oct 2020, 7:50AM

Next time you settle down to enjoy your favourite flick, swap out the processed “potato” for these even more delicious veggie chips.


  • 1 medium sweet potato, peeled
  • 2 large carrots, peeled
  • 2 beetroots, peeled and ends trimmed
  • 2 large parsnips, peeled and ends trimmed
  • Extra virgin olive oil
  • 2 tsp sea salt of choice
  • 2 tsp fresh rosemary, chopped


  1. Preheat oven to 180 degrees Celsius.
  2. Chop the vegetables into approx. 2mm thick slices (a mandolin makes light work of this, if you have one!).
  3. Place the chopped vegetables on a paper towel and pat dry.
  4. Combine the sea salt and rosemary in a small bowl.
  5. Place all the veggies in a separate bowl, and drizzle oil on top - mix with a spoon and make sure they are all lightly coated in oil.
  6. Arrange the veggies on a tray lined with baking paper.
  7. Place the tray(s) in the oven and bake for approximately 30 minutes or until golden.
  8. When they’re cooked, transfer to a bowl and sprinkle with the rosemary and salt mixture.