Mexican vegetable crisps
Mexican vegetable crisps
Ingredients
Perfect portions
Use our portion calculator for a quick and simple way to check how much food to serve with this meal.
Use portion calculatorRecipe
Preheat the oven to 220°C/ 200°C Fan/Gas 7.
Cut off the top and bottom of the beetroot and carrot then clean the skins by scrubbing in water. Peel the sweet potatoes.
Tip: Wear rubber gloves when preparing beetroot to prevent the colour from staining your hands. You could also use up any leftover dips that you have or try making your own salsa from squishy tomatoes, chopped onion and some chilli powder or chopped fresh chillies. You can also use this recipe to make homemade crisps.
Slice the vegetables very thinly, a swivel peeler or a mandolin are best for this but you could also use a knife if you are careful, then gently press between kitchen paper to absorb any excess moisture.
Line three large baking trays with baking parchment and brush with oil. Lay the vegetables on the trays in a single layer, keeping the beetroot on a separate tray to prevent it from staining the other vegetables. Brush the vegetables with the remaining oil, season with black pepper then roast for 25 minutes, turning halfway through. Transfer to a tray lined with kitchen paper and allow to cool completely.
To assemble arrange the vegetable crisps on a plate and serve with bowls of salsa, guacamole and soured cream.
Make the most of your leftovers
Perfect portions
Use our portion calculator for a quick and simple way to check how much food to serve with this meal.
Use portion calculatorIf you loved this recipe, why not try
Chef, cookery tutor and owner of Pop food business in Edinburgh, Steve Brown, shares his Halloween themed risotto recipe.
Michael and Savanah were winners of our Halloween-themed 'Don't Be Afraid of Your Leftovers' school competition in partnership with Scottish Business in the Community and Good Family Food.
Grain-based salads are filling and nutritious, and work really well with fresh fruit, which adds colour, texture and taste.
Sascha at Hugh Grierson Organic, a family-run farm in Perthshire, shows us how to spice up those mince and tatties this Halloween.
If you have leftover cooked potatoes to use, from the fridge or freezer, why not try this delicious, simple recipe from Blas y Tir.
Perfect as a light starter before a rich Christmas dinner, smoked salmon is readily available in small packets meaning you can ensure you don’t buy more than you need.
This is a great alternative to a classic roast dinner, and so easy: all you really need to do is chop some veg!
If you’ve never tried this brunch favourite as a savoury dish, you’re missing out. It’s also a great way of using up stale bread – perfect for breakfast, lunch or dinner!
A simple way to create a tasty dish from your leftover potatoes and bacon. Le Creuset recommend you enjoy with steamed broccoli or a fresh green salad spritzed with lemon.
The fastest, easiest stir-fry! Just brown your mince, stir-fry those veggies and this dish will be ready in under 30 minutes.
Keep your fridge at 5°C or below
Did you know that adjusting the temperature of your fridge could help to preserve your food for three days longer than usual? A big win to help keep your food fresher for longer. Our fridge temperature tool can help you learn how to change the temperature on your specific fridge brand.