Vegetable Chips

Wrapped In Newspaper

Vegan crisps

  1. 1 tbsp coconut oil
  2. 6 stalks of kale
  3. Half a parsnip
  4. Half a carrot
  5. Half a beetroot
  6. 2 garlic cloves
  7. Half a lemon
  8. Salt and pepper

  • De-stalk the kale and cut into pieces. Peel the carrot, parsnip, and beetroot and then, using the peeler, slice the vegetables thinly. Place the vegetables onto a baking tray and coat in oil, add the cloves of garlic, and drizzle with the lemon juice.
  • Bake for 20 minutes until crispy.
  • Once out of the oven season with salt and pepper. I added a little more lemon juice afterward too.
  • Leave to cool before you eat them.

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