Vegetable Crisps

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Vegetable crisps in a bowl photographServes 4


  • 2 carrots
  • 2 parsnips
  • 4 bulbs of fresh beetroot
  • 1 sweet potato
  • 1 potato 
  • 15 ml rapeseed oil


  1. When peeling your vegetables, save the skins in an airtight container in the fridge. If you’re feeding a family, one mealtime could create enough crisps; if not keep adding to this throughout the week. 
  2. Once you have a full container, wash the skins in a colander, drain and place on a lined baking tray. Drizzle with a little rapeseed oil and a pinch of salt and pepper. 
  3. Place in an oven preheated to 200 °C for 10 minutes until crisp (recipe works just as well in an air fryer).  
  4. Once cooked transfer onto a paper towel or muslin cloth to absorb some of the oil, and leave to cool for 5 minutes before devouring. 
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