Vegetable Crisps

Wrapped In Newspaper

Vegan crisps

  1. 1 tbsp coconut oil
  2. 6 stalks of kale or cavolo nero
  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 or cavolo nero and cut into pieces. Peel the carrot, parsnip and beetroot and then, using the peeler, slice the vegetables thinly.Place the vegetables onto the baking tray and coat in the 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 afterwards too.
  • Leave to cool before you eat them.

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