Beetroot, Carrot and Parsnip Chips With Fleur De Sel

Beetroot, carrot, and parsnip chips are a healthier alternative to traditional potato chips, as they are packed with vitamins and fiber.

This is vegan and gluten free recipe. Dish can be prepared in 35 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 5.

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Medium

Beetroot, Carrot and Parsnip Chips With Fleur De Sel

Cooking Method: Baking Cuisine: International Courses: Anytime, Appetizer, Side Dish Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 20 min Total Time 35 mins

Servings: 4 Calories: 600

Best Season: Suitable throughout the year

Ingredients

Servings

• 200 gram Beetroot
• 200 gram Carrot
• 200 gram Parsnip
• 2 teaspoon Olive oil
• 1 teaspoon Fleur de sel

Instructions

1. Preheat the oven to 200°C (400°F).
2. Peel and slice the beetroot, carrot, and parsnip into thin chips.
3. In a large bowl, toss the vegetable chips with olive oil until evenly coated.
4. Spread the chips in a single layer on a baking sheet.
5. Bake for 15-20 minutes, or until the chips are crispy and golden brown.
6. Remove from the oven and sprinkle with fleur de sel.
7. Allow the chips to cool slightly before serving.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 18g6%

Sugars 8g

Protein 2g4%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.