Homemade root-vegetable crisps with thyme and seeds

Preparation info
  • Serves


    • Difficulty


Appears in
Prue: My All-time Favourite Recipes

By Prue Leith

Published 2018

  • About

These are very fashionable now, being a lot healthier than deep-fried potato crisps. They taste delicious too. The only drawback is they shrink a lot during the cooking process and you might be wise to double the quantities here. They are very moreish.


  • 2 small parsnips
  • 1 sweet potato (about 200 g)
  • 2 lar


  1. Heat the oven to 200°C/fan 180°C/gas mark 6. Scrub the vegetables clean but keep the skins on. Slice each of the vegetables along its length, on the diagonal, using a mandoline or vegetable slicer – keep the beetroot separate to prevent it staining e