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Baked Crisps from Leftover Veggies

With all the crisp and crunch of their shop-bought counterparts, these satisfying homemade crisps are the perfect way to use up some of your leftovers. Instead of throwing out or composting those veggies that are almost on the turn, simply turn them into a vegan, gluten-free treat that's ready in under an hour. They're delicious, simple and sustainable.

  • Preparation time:
    10
    min(s)
  • Cooking time:
    30
    min(s)
  • Servings:
    Adaptable

What you'll need

  • Optional - dried herbs and garlic to season
  • Vegetable oil for cooking
  • Vegetables of your choosing - beetroot, courgette, parsnips, carrot, potato, squash and sweet potato all work well
  • Salt and pepper to season

How to make

  1. Preheat the oven to 200 degrees.
  2. Use a mandoline or knife to thinly slice the vegetables to approximately a 2mm thickness.
  3. Toss them together in a bowl with enough oil and seasoning to very lightly cover them.
  4. Spread them all out on a lined baking tray, and bake for 15 minutes, before flipping them and baking for a further 15 minutes.
  5. Keep an eye on the crisps as they cook, as the veggies with a lower water content, like carrots and beetroots, may need removing earlier.
  6. Remove from the oven and leave to cool for a few minutes before enjoying with your favourite dip.