Make Your Own Crisps (homemade recipes)

Most of us like munching on crisps (and you can now recycle bags at supermarket bag recycling bins, as crisp packs are one of the most common form of litter).

Crisps are choking hazards for young children, also don’t give leftovers to pets, garden birds or wildfowl, due to salt and garlic. Read more on food safety for people and pets.

As long as you have a quality mandoline (with a finger guard so you don’t lose a finger), it’s pretty easy to make your own crisps.

The Simple Veganista is a good simple recipe. For more nutrients, make root veggie crisps with carrots, sweet potato, beetroot.

These homemade carrot crisps (Real Life Nutritionist) taste like those posh expensive ‘vegetable crisps’ (carrots, parsnips, beetroot etc). These are made in an air-fryer, so super-healthy as you need little or no oil.

A few people with hypothyroidism (or pollen allergies) may need to avoid carrots. 

Use a crinkle cutter, to turn them into crisps. Dry the carrots with recycled paper kitchen roll, the dunk them in olive or rapeseed oil (seasoned with salt, pepper, garlic/onion powder and dried parsley). Bake for around15 minutes, and serve with ketchup or vegan mayo.