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5 (1 vote)

Veggie chips

This three-ingredient recipe proves that a healthy snack doesn't have to mean fuss. Our veggie chips will keep in the fridge, ready for when hunger strikes

Serves 8

Prep Time 15 min

Cooking Time 30 min


1 large sweet potato
1 parsnip
Spray olive oil


  1. Heat the oven to 170ºC/fan 150°C/gas 3½ and line a baking tray with baking paper.
  2. Cut the sweet potato and parsnip into slices about 2–3mm thick, put on the prepared tray and spritz with spray olive oil.
  3. Cook for 20–30 min until golden and crisp, turning after 15 min.
  4. Cool, then store in an airtight container for up to 3 days.

Nutrition per serving

Read more on how we calculate nutrition.
19 0.3g 0.3g 0g 0.8g 1.2g 0g 7mg 3.5g 0.1mg

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