Veggie Chips

Veggie Fries with GiNiT Sage

These are root vegetable fries / chips that give a totally different flavour sensation.  All the veggies we used were cut into even julienne sticks of about 1cm thick.  The thinner the julienne, the more crunchy the chip, adjust your cooking time accordingly.


2 large beetroot – peeled and cut julienne

2 large carrots – peeled, and cut julienne

2 parsnips – peeled, and cut julienne

2 sweet potato – peeled, and cut julienne – personal preference is the yellow / orange flesh sweet potato (borrie patat)

For each 500g of cut vegetables:

1 Tbsp melted coconut oil / butter

1/2 tsp salt

Finishing Spice:

GiNiT  Sage / Original / Chilli

To Prepare:

Preheat oven to 220 degrees Celsius.  Line an oven tray with parchment paper.

Once the vegetables are cut, toss in 1 Tbsp of melted coconut oil / butter and 1/2 tsp of salt for every 500g of cut vegetables.  Place the chips / fries on the oven tray and allow a little space between chips for even cooking.

To Cook:

When the oven is up to temperature, place tray with chips on the second lowest rack in the oven for 15 minutes.  Check for even cooking.  If the chips are still very light on top, move the tray up to a higher rack for the last 5 to 10 minutes to crisp up.

When the chips are the required crispiness, remove from the oven and sprinkle your favourite GiNiT Spice over the top, then serve.

Serving Suggestion:

We make the combination of different chips as part of our mezze platter, but they could be used as a side dish to accompany any meal.


We chose to use GiNiT Sage as the earthiness of sage plays really well with root vegetables.  We also cooked zucchini / baby marrow as an additional veggie on the platter, they were either really crispy or soggy.  They work far better as a crumbed veggie chip / fry.