Ingredients

• 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

Method

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 healthhotline@pnp.co.za or call 0800 11 22 88.