Vegetable crisps

Serves 4


  • 1 small carrot, shaved into ribbons
  • 1 small beetroot, shaved into ribbons
  • 1 small sweet potato, sliced into ‘match sticks’
  • 1 small butternut, thinly sliced
  • 1 small parsnip, shaved into ribbons
  • 1 Tbsp. canola oil


  1. Preheat the oven to 180 degrees.
  2. Toss the vegetables with canola oil.
  3. Spread the vegetables out on a baking tray in a single layer, making sure not to overcrowd them.
  4. Bake for about 20 minutes, or until dried out and crispy.
  5. Pack into lunch boxes as a snack.


Pick n Pay is committed to promoting health and wellbeing among South Africans, and employs the services of a registered dietitian to provide food and nutrition-related advice to the public. For all your nutrition and health-related queries, email [email protected] or call 0800 11 22 88.