- Prep in 15 minutes
- Cook in 1 hour 10 minutes
This recipe links to the post ‘Shining a Spotlight on Savoury Snacks’.
As with all the recipes I have shared with you, these require minimum effort for maximum reward in both taste and nourishment. Due to the relatively self explanatory differences between these deliciously crunchy shards of goodness and whatever you could purchase from the shelves of a corner shop, by just adding these to your recipe repertoire, you will be making hugely positive leaps forward in terms of optimising your health.
- Delicious & Nutritious
- Super Simple
- Family Friendly
50g carrots, choose wide ones
500g parsnips, ditto wide
1 tablespoon walnut or olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon dried dill
Preheat the oven to 160°C. Line two baking sheets with parchment paper or silicone baking mats.
To make the slices: use a Y-shaped vegetable peeler. Lay the carrot or parsnip on a board and hold it firmly at the stem end. Pull the peeler down the root in a steady, even motion, bearing down to make slightly thicker shavings than you would for peeling.
Combine the oil and spices in a large mixing bowl. Drop in the carrot and parsnip ribbons and toss them until they’re evenly coated.
Arrange the ribbons in straight lines on the baking sheets. They can touch and overlap slightly.
Bake for 30 minutes, check, then rotate the baking sheets and switch their positions in the oven. Bake for another 20 to 40 minutes (or more depending on thickness) until they curl and crisp up (pluck out any that are done early).
Allow them to cool on the baking sheets for at least 10 minutes before serving, they’ll get crisper as they cool. To test if they’ve been in long enough pick up a handful and drop them back onto the baking sheet, they should make a light clatter like tapping your fingernails on a tabletop. If not pop them back in for a little longer.