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Root veg crisps with rosemary and garlic salt
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These home-made crisps are perfect for pre-dinner nibbles with drinks, as a snack, or for picnics and lunch boxes.
2 medium sweet potatoes
3 tbsp cold pressed rapeseed oil
2 large sprigs rosemary, leaves only
1 small clove garlic
1 tbsp sea salt flakes
3 tbsp mayonnaise
1 tbsp wholegrain mustard
1/2 x 25g pack fresh flat-leaf parsley, leaves only, finely chopped
Typical values per serving:
This recipe was first published in September 2014.