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Sniper guilt free crisps

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5.0/5 rating (1 votes)
  • Ready in: 20 Minutes
  • Serves: 2
  • Complexity: very easy
  • Kcal: 120 calories
Sniper guilt free crisps

Ammo:

  • 2 beetroot
  • 2 sweet potatoes
  • large handful of kale
  • 2 parsnips
  • olive oil
  • sea salt and black pepper
  • chilli powder (optional)
  • cumin (optional)
  • parmesan (optional)
  • cayenne pepper (optional)

Mission Brief:

Pre-heat oven to 200°C

Peel and chop (peeler or mandoline) the veg into wafer-thin crisps

Spread out vegetable crisps onto paper towel to remove excess moisture for maximum crunch

Place vegetable into a bowl and pour over olive oil and toss vetables with yours hands to coat evenly

Spread vegetable crisps out on a baking tray lined with greaseproof paper and add your choice of seasoning

Roast vegetable on the lowest shelf in the oven for 15-20 minutes, or until crisp

Turn vegetables half way through roasting

Once cooked spread out on paper towel and allow to cool for maximum crunch

Nutritional Info:

Calories per serving (28 grams): 120
Protein: 2g
Carbohydrates: 19g
Fat: 4g

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