35 min
*estimate per serving
Sweet, earthy and crunchy. They look great in a bowl.
See all the swaps free - make your free account1 large (150g) raw beetroot
1 large (150g) parsnip
1 tbsp extra virgin olive oil
1 pinch sea salt
1 sprig fresh rosemary, chopped
Heat the oven to 180C (160C fan).
Peel the veg. Slice them very thin with a peeler.
Toss with the oil, salt and rosemary.
Spread out on 2 lined trays.
Bake for 20 to 25 minutes. Turn halfway.
Cool on the tray to crisp up.
Tip: Wear gloves for beetroot. It stains.
M&S
Swap: M&S Collection Extra Virgin Olive Oil Crisps with Mediterranean Sea Salt 125g — instead of Walkers Cheese & Onion Multipack Crisps 6x25g
Label check: Excellent (92)
M&S, Ocado
Photo: Photo by RDNE Stock project on Pexels