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Vegetable Crisps

Simple yet delicious, our vegetable crisps are a much healthier and tastier alternative to generic crisps. (Not to mention they are bursting with colour)


  • Preheat your oven to 150C. Slice your vegetables in to long pieces.

  • Position the carrots and beetroot on to a baking tray making sure they are spaced evenly and not overlapping.

  • Once cooked for two hours add the parsnips and cook for another 20-30 minutes or when crisp and dry.

  • Sprinkle ground fennel, salt and togarashi spice blend (quantity depending how much heat you want to add to your crisps) on top of the crisps.

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