Root Vegetable Crisps

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Sarson's ChipsTry these tasty root vegetable crisps as a healthy snack. The glaze of Sarson’s malt vinegar will bring out the earthy flavours. If you have time the horseradish dip adds a fiery flavour perfect to accompany the sharp flavours and delicious crunch.

For a seasonal alternative this recipe why not try the addition of kale, seasonal and packed full of vitamin C. 

Preparation Time: 15 minutes

Cooking Time: 15 minutes

What You Need:

For the Root Ribbons

  • A selection of Seasonal Root vegetables: Beetroot, Carrots, Parsnips and Turnips
  • Olive Oil
  • Sarson’s Malt vinegar (dark or light variety if preferred)

For the Dip

  • Horseradish Sauce
  • Double Cream
  • Sarson’s Malt Vingear to flavour

What To Do:

For the Root Ribbons

  • Peel your root vegetables and slice finely with a mandolin into ribbons
  • Toss in Olive Oil and Sarson’s Malt Vinegar
  • Arrange in a single layer on a non stick baking tray
  • Bake for 15 minutes at 180 c turning half way through cooking
  • Once golden remove from the oven and leave to cool

For the Dip

  • Mix equal measures of double cream with horseradish sauce and a dash of Sarson’s malt vinegar
  • Pour into bowl and serve alongside as a dip

Courtesy of Sarson’s

More winter warming ideas for how to make the most of seasonal root vegetables

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