Rainbow Chips with Hellmann's Vegan Mayonnaise

Rainbow Chips with Hellmann's Vegan Mayonnaise

PREP TIME

10 mins 

COOKING TIME

25 mins 

SERVES

4  PEOPLE
Crinkle chips, wedges and crisps served, dipped in Hellman’s Vegan Mayonnaise.

INGREDIENTS

  • 3 sweet potatoes
  • 3 fresh beetroots
  • 3 parsnips
  • 3 tbsp vegetable oil
  • 6 thyme sprigs
  • 3 rosemary sprigs
  • pinch of salt
  • 1/2 tsp of black pepper
  • 270 g Hellmann's® Vegan Mayonnaise

METHOD

  1. Preheat the oven to 200c/180c Fan/ Gas Mark 6.

  2. With a crinkle shaped slicer, cut one of each vegetable into even sized, chunky batons. Cut another sweet potato, beetroot and parsnip into wedges with a knife. Peel the final vegetables, into thin vegetable crisps.

  3. Toss the wedges and crisps in oil and chopped herbs, top with salt and pepper and bake on a parchment lined baking tray in the oven for 25 minutes.

  4. Serve with Hellmann's Vegan Mayonnaise.