Super Simple Vegetable Crisps | Fleur & Mike

Crisps made from potato? Passé! It's all about vegetable crisps these days! Whilst Fleur grates the parsnip and carrot, Mike is busy getting his hands dirty with the beetroot - and reveals a rather weird trick for getting rid of the purple stains... Will you be tucking into a packet of veggie crisps next time or will you stick to the plain potato? Let us know in the comments below! Catch up on all Fleur & Mike videos: http://goo.gl/4icwO5 Subscribe to the channel: http://goo.gl/DX3ghq Twitter:   / sainsburys   Facebook:   / sainsburys   Instagram:   / sainsburys   Pinterest:   / sainsburys   Google+: http://plus.google.com/+sainsburys #FoodWithFleur -- CURLY WURLY VEGETABLE CRISPS Prep time: 20 min Cook time: 10-16 mins INGREDIENTS 1 parsnip, 80g peeled weight 1 carrot, 100g peeled weight 2 beetroot, 100g peeled weight 1 tbsp olive oil plus 2 tsp Freshly ground black pepper METHOD 1. Pre-heat the oven to 200c/180c/gas mark 6. Using a swivel peeler or a mandolin, peel all the vegetables thinly, discarding the outer peel. 2. Spread out the beetroot on a paper towel lined baking tray and the carrot and parsnip on a larger paper towel lined baking tray, and leave for 30 mins to soak up any excess moisture. 3. Drizzle 1 tbsp of oil over the carrots and parsnips and 2 tsp of oil over the beetroot and using your hands, toss them in the olive oil so it’s all evenly coated and in a single layer. 4. Season lightly with black pepper and roast on the middle shelves 10-12 mins for beetroot and 15-16 mins for carrots and parsnips, until they look crispy and shrunken and the carrots and parsnips are light brown 5. Once the done, leave to cool slightly on kitchen towel and then eat immediately.