40minutes, 25 of them waiting
303Calories
4gProtein
1serving
Oven crisps need two things: slices thin enough to see through, and patience. They only turn crisp as they cool. Three colours, one tray.
Ingredients
Forserving
- 100 gSweet potato
- 100 gBeetroot, raw
- 100 gParsnip
- 10 gCanola oil (1 tbsp)
- Salt, paprika
How to make it
- Heat the oven to 160 degrees. Slice everything paper thin on a mandoline, the beetroot last.
- Toss with the oil, salt and paprika, lay them out singly on two trays, the beetroot on its own.
- Bake for twenty-five minutes, turning halfway, and cool on the tray.
One tip
Take dark slices out as soon as they brown. They carry on cooking.
Nutrition per serving
| Calories | 303 |
|---|---|
| Protein | 4 g |
| Fat | 11 g |
| Carbs | 48 g |
Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.
kcal
—
2,000 is just a starting point. Work out yours, free, and separately for training days and rest days.
Devilled eggs
Baba ganoush
Tomato salsa with tortilla chips