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Vegetable Crisps


1 red Beetroot

1 golden beetroot

1 Sweet potato

1 Parsnip

1 Turnip

Seasoning mix

Sea salt

Cambodian Black pepper

Sichuan peppercorns


Use a mandolin to slice all the vegetables as thinly as possible.

Mix the sea salt, Kampot black peppercorns & Sichuan peppercorns in a pestle and mortar or spice grinder until they are well crushed and finely ground.


Preheat the oven to 170°C, and then line a baking tray with baking parchment. Lay the sliced vegetables on the baking tray and sprinkle with the "Seasoning Mix". Once preheated, bake in the middle of the oven until crisp, for approximately 20–25 minutes.