Home made snacks
As some crisps contain 33% cooking oil why not use root vegetables such as sweet potato, parsnip, swede and uncooked beetroot to make unusual (and slightly sweet) vegetable crisps. They’ll be healthier than the ones you buy in the shop as well as helping you to your five a day. Slice the vegetables thinly using a potato peeler, toss in a little olive oil (you really don’t need very much to coat them) and lay out – without overlapping – on a baking tray. Bake in a pre-heated oven at 190oC/375 oF/Gas mark 5 for 20 minutes, then flip your crisps over and bake for a further 10–15 minutes until cooked.