Homemade oven-baked vegetable crisps with olive oil

Huile d'olive d'Aix-en-Provence PDO
Intense flavour
Chips de légumes maison au four à l'huile d'olive
Photo credit: Céline de Cérou
Yum – homemade vegetable crisps (carrot, parsnip, sweet potato, beetroot)! For an original appetiser, give this quick and easy recipe a go – baked in the oven with olive oil! We recommend a full-flavoured olive oil, which is perfect for bringing out the flavour of the root vegetables!
A PDO
Preparation
15 min
A PDO
Cooking time
20 min
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Recipes for children Appetiser Vegan Vegetarian Gluten-free

Ingredients

A PDO
For 3 personnes
  • 1 small raw beetroot
  • 1 carrot
  • 1 parsnip
  • 1/2 sweet potato
  • Optional: courgette or celeriac
  • 3 c. à soupe Aix-en-Provence olive oil PDO
  • Fleur de sel, dried herbs, mild spices

Astuce

Tips for crispy crisps: It’s essential to dry the vegetables thoroughly before cooking. A moderate temperature prevents them from browning too quickly. Store them in an open metal tin (or eat them quickly… they’ll disappear in no time!). For these oven-baked vegetable crisps, we recommend PDO olive oil from Aix-en-Provence for its aromas of freshly cut grass, raw artichoke, notes of walnuts and fresh hazelnuts, red berries and pepper. Intense-flavoured olive oils are perfect for bringing out the flavour of root vegetables!

Instructions

  • Preheat the oven to 150–160 °C (a low temperature to prevent the natural sugars from burning).

  • Peel the vegetables (unless they are organic) and slice them very thinly using a mandoline.
  • Lay the slices out on a tea towel and dry them thoroughly.

  • In a mixing bowl, toss them in Aix-en-Provence olive oil PDO and herbs/spices if desired (thyme, smoked paprika, cumin, etc.).

  • Arrange them in a single layer on several baking trays lined with baking paper.

  • Bake for 30 to 45 minutes, depending on the vegetables and their thickness, keeping a close eye on them. Turn the crisps halfway through cooking.
  • As soon as they come out of the oven, place them on a wire rack and sprinkle with fleur de sel.

Astuce

Tips for crispy crisps: It’s essential to dry the vegetables thoroughly before cooking. A moderate temperature prevents them from browning too quickly. Store them in an open metal tin (or eat them quickly… they’ll disappear in no time!). For these oven-baked vegetable crisps, we recommend PDO olive oil from Aix-en-Provence for its aromas of freshly cut grass, raw artichoke, notes of walnuts and fresh hazelnuts, red berries and pepper. Intense-flavoured olive oils are perfect for bringing out the flavour of root vegetables!
We recommend...

For this recipe, we recommend PDO huile d'olive d'Aix-en-Provence (intense taste) for its aromas of raw artichoke and greenery, sometimes complemented by hints of walnuts/hazelnuts and red berries.

If you don’t have this, choose another intense-flavoured olive oil: PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive de la Vallée des Baux-de-Provence. 

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