Crispy Vegetable Chips Recipe

Name: Crispy Vegetable Chips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 225 g potatoes; 175 g parsnips; 175 g carrots; 175 g turnips; 25 g unsalted butter; 1 tablespoon sunflower oil; 1 teaspoon dried oregano; 1 teaspoon dried marjoram; salt, to taste; freshly chopped fresh flat leaf parsley, to garnish

Servings: persons

1
Peel the potatoes, parsnips, carrots and turnips, cut into even-sized thin sticks and pat dry with paper kitchen towelling.
2
Melt the butter with the oil in a (preferably non-stick) wok over a high heat.
3
Add all the vegetables and the herbs to the wok and turn a few times in the butter and oil to coat well.
4
Spread the vegetables into a single layer in the wok, and saute over a high heat for 12-15 minutes, turning occasionally and then again spreading into a single layer, until crisp and golden brown.
5
DO NOT STIR as when stir-frying' as the vegetables will not become crisp if you do.
6
Drain on paper kitchen towelling and pat to remove excess fat.
7
Sprinkle with salt, to taste, garnish with chopped parsley.

131

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 225 g potatoes, 175 g parsnips, 175 g carrots, 175 g turnips, and more.

Yes, Crispy Vegetable Chips falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crispy Vegetable Chips

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions