This is another super easy snack, which I often make for taking on walks as a tasty energy-booster! They're great for children to help make and then they can eat as many as they like - much healthier than shop-bought snacks.
Here I've used sweet potato and carrots, which have such delicious flavours already it's almost unnecessary to season them. I can't resist the 'kick' of black pepper and chilli though, so that's what I usually put on mine. Other vegetables that you can use are potatoes (of course, and here is a link to my potato crisp recipe), beetroot, parsnips, butternut squash, turnip... You can even do a fruit variety, using apples for example. It's fun to experiment!
Method:
It's easiest if you can get the small sweet potatoes, then all you need to do is slice it up as thin as you can, leaving the skin on for extra goodness
Slice the carrots diagonally, as this gives you larger slices than you'd get by slicing straight down (we don't want them to shrivel up to nothing in the oven)
Drizzle finely with coconut, olive or avocado oil, and use your hands to get all the slices evenly coated (not too much or they won't crisp up properly). Arrange in a single layer in a large roasting tray, and sprinkle with black pepper, chilli, salt or a seasoning of your preference
Bake in a preheated oven at 160 degrees Celcius for about 30 mins, or until nice and crispy. Sweet potato takes longer to dry out and crisp up than potatoes, hence the lower temperature for this recipe.
That's it! Easy!
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