Holistic By Nature– Blog

Recipe – Roasted vegetable chips

Vegetables can be a common lack in our diets, but so essential for sources of antioxidants, fibre and co factors to balance hormones and maintain blood sugar levels.


  • Any of the following vegetables will work well: beetroot, sweet potatoes, parsnips, carrots, turnips.
  • Extra virgin olive oil
  • Himalayan salt and freshly ground black pepper


Pre-heat oven to 200*Celsius.

Peel the vegetables and slice into 2cm rounds using a knife / vegetable peeler or mandoline.

Soak the vegetables in a bowl of cold water for 10mins for crispier vegetables.

(Do the beetroot separately to avoid colour clash). Pat each slice dry. This stage is optional if time poor.

Spread vegetable slices (avoid overlapping) in a couple of baking trays, either line with baking parchment paper or oil the trays.

Brush lightly with the olive oil and season with salt and pepper. Bake for 20 to 25 mins and turn halfway through. They are cooked when crispy and starting to curl up. Optional seasonings are a pinch of cumin or paprika to add while cooking.

Serve with quinoa / fish / brown rice / or a simple Greek yoghurt dip with freshly chopped herbs and some crushed garlic.