Root Veggie Crisps

Serves 1-2
Time 3 hours


1 large beetroot, sliced

2 large carrots, sliced

2 large potatoes, sliced 

1 large taro, sliced  

2 tbsp extra virgin olive oil

2 tbsp vegetable stock powder


Preheat the oven to 140°C.

Sprinkle root vegetable slices with salt and allow to draw out moisture for 1 hour. 

Pat them dry with a paper towel.

Massage extra virgin olive oil and vegetable stock powder into sliced root vegetables.

Lay evenly onto a prepared baking tray. 

Bake for 1-2 hours or until desired crispiness.