Harissa Roasted Root Veggie Chips

Harissa Roasted Root Vegetable Chips! Deliciously spicy and flavoursome

Oh how I love a good harissa. Spicy and flavoursome, it just adds so much to a dish. It’s a recent discovery of mine, but I’m sure some of you are way cooler than me and have known about its existence for years.

Harissa is the star here, combined with perfectly roasted roots vegetables, a delicious combination of spicy, smoky, and sweet. It’s divine! This really is one of those recipes that’ll become part of your weekly menu, as it has mine. It’s easy and yet incredibly delicious, and jazzes up any weekday meal. 

I make a big batch and enjoy throughout the week, sometimes even straight from the fridge as a snack, dipped in some hummus. Using a plate is totally optional at this point.

You can make this simple by buying your harrissa. Personally I buy my harissa already made, as I have found one I love from a small farmers marke, but you could make your own from scratch if you wanted. This recipe from Smitten Kitchen looks killer!

Harissa Roasted Root Vegetable Chips! Deliciously spicy and flavoursome!

I rotate the root vegetables I use, but these are my favourite. They all go so well together, and roast to a delicious and crisp sweetness that I absolutely love. If you can find purple carrots, even better, as the colour just pops and makes it all look very beautiful.

One of my favourite ways to have this is in a bowl with some hummus and smashed avocado. The creaminess from them goes so well with the roasted veggies, and harissa and hummus are another amazing combination as well. It just works.

I add the harissa at the end, as I find the veggies crisp up way better that way. No soggy veggies for me, thank you very much!

Harissa Roasted Root Vegetable Chips! Deliciously spicy and flavoursome!

Harissa Roasted Root Veggie Chips
 
So easy and really packs a flavour punch! Definitely not boring, slightly spicy, and so delicious. I love having mine with some mashed avocado or even on their own, as a snack!
Author:
Recipe type: Healthy, Vegan, Paleo
Serves: 4
Ingredients
  • 5 small parsnips
  • 2 large carrots (I used purple carrots)
  • 1 medium sweet potato
  • 1 tablespoon macadamia or coconut oil, for roasting
  • Salt & pepper, to taste
  • 3 tablespoons harissa
Instructions
  1. Pre-heat your oven to 175ºC/350ºF and line a baking tray with some baking paper.
  2. Wash and chop your vegetables into chips, I don’t bother peeling mine, and place on the baking tray. Toss with the macadamia or coconut oil, salt, and pepper and roast for 30 minutes until tender, turning once halfway through.
  3. Remove from the oven, let cool for 5 minutes, then toss together with the harissa before serving.

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  • Rebecca P.

    I think I could eat harissa straight up with a spoon 😉

    • Same here! It never lasts very long in my house! X

  • Love roasted root vegetables and this bowl looks so comforting.

    • Thanks Nissrine =)

  • Not only do these root veggie chips probably taste amazing, but they are also absolutely gorgeous! They be perfect on a thanksgiving table!

    • So true! They’ll definitely add some colour and make it even more festive =)

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