Photo: Gabriel Gurrola
Vegetable crisps
5 ingredients
30 min + 30 min
openrecipes
Use a Japanese mandolin to get super skinny slices of vegetable for this alternative to normal crisps. A good snack to take to work.
Estimated Nutrition (whole recipe, rough)
199
Calories
2g
Protein
14g
Fat
19g
Carbs
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Parsnip | 1/2 cup (78g) | 55 |
| Carrot | 1 medium (61g) | 25 |
| Salt | 1 tsp (6g) | 0 |
| Beetroot | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 parsnip
- 2 beetroot
- 1 carrot
- 1 litre/1¾ pints vegetable oil
- , to taste salt
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes