Vegetable Crisps with Crispy Garlic, Sage, Rosemary & Sea Salt

by Chef Scott

Hi, it’s Scott here with this week’s recipe! With Richard out on the road with Lee, taking gardening to schools, I thought we’d have a bit of fun and create a tasty grow-your-own travel snack. After all, a bag of crisps is a hard-to-beat snack — so this week, I’m sharing my recipe for vegetable crisps with crispy garlic, sage, rosemary, and sea salt.

Let’s head to the kitchen and see how it’s made!

Ingredients

This recipe is flexible and all about the method, so I won’t give exact quantities — make as much or as little as you like. The key is to use a variety of root vegetables and fresh herbs.

  • Any root vegetables — I used:
    • Carrots
    • Parsnips
    • Celeriac
    • Beetroot
    • Sweet potato
    • Jerusalem artichokes
  • Whole sage leaves
  • Whole rosemary leaves
  • Garlic, sliced thinly into slivers
  • Fine sea salt

Method

  1. Prepare your vegetables: Use a vegetable peeler to create the crisps. Start by peeling off the skin, then keep peeling to create thin, crisp ribbons of veg.
  2. Prepare the garlic and herbs: Slice garlic thinly, and pick whole sage and rosemary leaves.
  3. Cook your crisps: (You can detail here if the crisps are baked, fried, or air-fried — if Chef Scott’s full method comes later, you can add it.)
  4. Finish with seasoning: Toss or sprinkle with the crispy garlic, herbs, and fine sea salt for extra flavour.

Growing Tips

Many of the root vegetables used here are fantastic for home growers and allotment gardeners. Carrots, parsnips, and beetroot thrive in loose, well-drained soil, while Jerusalem artichokes are hardy and low-maintenance.

You can grow your own sage and rosemary easily in pots or garden beds — both prefer sunny spots and well-drained soil.

Give it a Go!

Try making your own vegetable crisps as a healthy and delicious snack, perfect for taking on the go — whether for a school trip, picnic, or just a treat from your own garden.

Don’t forget to share your crisp creations and garden successes with us on social media! Tag us and Chef Scott on Instagram: @seedtotableplot13.

The post Vegetable Crisps with Crispy Garlic, Sage, Rosemary & Sea Salt appeared first on The Veg Grower Podcast.



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