Root veg crisps with rosemary and garlic salt

These home-made crisps are perfect for pre-dinner nibbles with drinks, as a snack, or for picnics and lunch boxes.

  • Preparation time: 10 minutes, plus cooling
  • Cooking time: 20-25 minutes
  • Total time: 30-35 minutes, plus cooling

Serves: 8


2 medium sweet potatoes
3 parsnips
3 tbsp cold pressed rapeseed oil
2 large sprigs rosemary, leaves only
1 small clove garlic
1 tbsp sea salt flakes

For the dipping sauce

3 tbsp mayonnaise
1 tbsp wholegrain mustard
1/2 x 25g pack fresh flat-leaf parsley, leaves only, finely chopped


  1. Preheat the oven to 200°C, gas mark 6.  Using a mandolin, cut the sweet potatoes and parsnips on a diagonal into very thin slices.  Alternatively, use a potato peeler to cut them into strips.
  2. Place in a large bowl with the oil and toss to coat.  Divide between 2 non-stick baking sheets and bake for 20-25 minutes, turning 3 times and swapping the trays over halfway.  Transfer to a wire rack to cool.
  3. Meanwhile, blitz the rosemary, garlic and salt in a mini processor until fine.  Combine the mayonnaise, mustard and parsley in a bowl and loosen with 1 tbsp warm water.  Season the crisps with the rosemary and garlic salt and serve with the dipping sauce.