Harissa Roasted Root Veggie Chips
Try this Harissa Roasted Root Veggie Chips recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegan
vegetarian
white meat free
tree nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- salt & pepper to taste
- 1 medium sweet potato
- 5 small parsnips
- 2 large carrots (i used purple carrots)
- 1 tablespoon macadamia or coconut oil for roasting
- 3 tablespoons harissa
- Carbohydrate 6.539 g
- Cholesterol 0 mg
- Fat 0.01625 g
- Fiber 0.975 g
- Protein 0.51025 g
- Saturated Fat 0.00585 g
- Serving Size 1 1 Serving (33g)
- Sodium 56.633 mg
- Sugar 5.564 g
- Trans Fat 0.005525 g
- Calories 28 calories
Pre-heat your oven to 175ºC/350ºF and line a baking tray with some baking paper.Wash and chop your vegetables into chips, I don’t bother peeling mine, and place on the baking tray. Toss with the macadamia or coconut oil, salt, and pepper and roast for 30 minutes until tender, turning once halfway through.Remove from the oven, let cool for 5 minutes, then toss together with the harissa before serving.
