Root Vegetable Crisps in a Crispy Pancake Bowl

Frances Atkins
Root vegetable crisps served in two layers of crispy pancake bowl with two separate glass serving dishes of hummus and pesto dip. Some basil and lime segments in picture. Blue tray background.
Serves 8
Print recipe
  • Prep time 30 mins
  • Cook time 150 mins
  • Ready time 180 mins

Perfect for parties, these root vegetable crisps are creatively served in edible crispy pancake bowls alongside two delicious dips.

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For the vegetable crisps

  • 1 large beetroot, raw
  • 2 parsnips
  • ½ butternut squash
  • 40 ml rapeseed oil
  • 1 teaspoon salt
  • 1 pinch paprika
  • 1 pinch ground cumin
  • 1 pinch ground coriander
  • 1 Granny Smith apple

For the crispy pancake bowls

  • 50 g gluten-free flour
  • 2 tablespoons gram flour
  • 350 ml water
  • 1 pinch salt
  • 30 ml rapeseed oil

For the pesto and yoghurt dip

  • 200 g low fat natural yoghurt (or plain plant-based yoghurt)
  • 1 tablespoons green pesto
  • 1 pinch salt
  • 1 pinch pepper

For the butterbean hummus

  • 400 g butter beans, tinned
  • 30 ml olive oil
  • 1 lemon, juiced
  • 1 pinch paprika, plus extra for sprinkling
  • 1 pinch salt
  • 1 pinch pepper


Preheat the oven to 120˚C/250˚F/gas mark 1.

Remove the core from the apple and thinly slice into 2 mm rings using a mandolin.

Place the apple slices on a lined baking tray and then place in the oven for 1½-2 hours until they are dry and crispy.

Remove the apple rings from the oven and set aside. Turn the oven temperature up to 200˚C/400˚F/gas mark 6.

Wash and peel the other vegetables (beetroot, parsnip and squash), and slice them on a diagonal to a thickness of 1-2 mm, using a peeler or mandolin.

Put the sliced vegetables on a plate lined with kitchen towel to absorb any excess moisture.

Mix the oil, spices and salt in a bowl, then evenly coat the dry vegetables.

Spread the vegetables out on a lined baking tray in a single layer and add to the oven onto the bottom shelf for 15-20 minutes until golden brown. After 10 minutes, turn the vegetables to ensure even cooking.

Once the vegetables are ready, remove and place onto another tray lined with kitchen towel. Leave in a warm place to remain crisp.

To make the crispy pancake, in a large bowl add both flours and salt. Gradually whisk in the water to the flour to form a smooth, crêpe-like batter. You may not need all of the water.

Heat the rapeseed oil on a medium heat in a large non-stick frying pan. Once hot, ladle in some batter to thinly cover the entire surface of the pan – use the back of a ladle to spread the mix.

Once the top of the pancake is dry, carefully flip over and cook for a further 30 seconds.

Remove the pancake from the pan and place into a small cereal bowl or breadbasket – to shape the pancake into a bowl form.

Repeat the process 2-3 more times to use up the rest of the batter.

To make the pesto and yoghurt dip, combine all the ingredients in a bowl and season to taste with salt and pepper.

To make the butterbean hummus, drain the beans and add to a blender with the lemon juice, oil, paprika and seasoning. Blitz until a smooth consistency has been achieved. A small amount of hot water can be added to reach the desired consistency.

Add the butterbean dip into a serving bowl and garnish with a sprinkling of paprika.

Divide the root vegetable crisps into the pancake bowls and serve with the dips.


Additional notes

“Kids and adults will love this upgrade on crisps and dips from Frances Atkins. Root vegetables are thinly sliced and served with a pesto and yoghurt dip and butterbean hummus – even the bowl is edible!”

Recipe courtesy of Great British Chefs. Visit their site for more delicious vegetarian recipes.