Seriously Stoneage

Baked Veggie Crisps

Posted by Kirsty Forsberg

Here’s a healthy paleo version of everyone’s favourite munch…


  • A selection of fresh, unpeeled, washed & dried veg and squashes - see below
  • Good olive oil
  • Sea salt, black pepper and spices if desired
  • Oven at 175c - 180c




    Wash then thoroughly dry your veg. Using a mandolin or very sharp knife, slice a selection of them into approx 3-4mm thickness, discs or lengths. Root veg is the norm - sweet potatoes, beetroots, carrots, parsnips, turnips, celeriac. But try experimenting with squash, courgettes, aubergines, fennel bulbs, and even kale leaves (which are delicious and full of nutrients). Trial and error will tell you what works best… as each veg will probably take varying amounts of baking time.

    Rub veg slices with olive oil and salt

    Find some large flat baking trays and line them with greaseproof paper. Arrange veg slices in rows, be careful not to overlap them.

    Bake for anything between 15 - 30 mins - but keep an eye on them regularly as they will burn quickly. They will crisp up slightly when cooled.

    Sprinkle on black pepper or any spices as desired.

    N.B these do not store very well so best eaten straight from the oven.