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
SNIPER INTEL:
Post your favourite recipes or provide some feedback about the above recipe on our Facebook page and share your intel to guarantee success for all #TEAMSNIPER recruits. www.Facebook.com/teamsniperfitness