Homemade root-vegetable crisps with thyme and seeds


Preparation info

  • Difficulty


  • Serves


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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 large beetroot
  • 100 g mixed seeds (linseed, sesame and poppy)
  • ½ tsp salt, plus extra to season
  • 3 tbsp olive oil
  • black pepper to season


  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 everything purple.
  2. Put the parsnips and sweet potato into one medium bowl and the beetroot into another, dividing the seeds, salt and oil between the two. Gently toss together with your hands. Transfer to two or three baking trays, arranging them in a shallow layer to ensure they crisp up. Bake for 15 minutes, then remove from the oven and turn over each crisp. Return to the oven for a final 20 minutes or until dry to the touch. Remove and allow to cool on the baking trays until needed.
  3. Toss both varieties together, scatter with a little more salt and black pepper and serve.