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Digital Subscriptions > Healthy Food Guide > July 2016 > CUTTING EDGE VEG


Our lunch and snack recipes add extra flavour, crunch and a rainbow of vegetables to your plate


Vegetable crisps with chimichurri and tzatziki

prep30 min + coolingcook40 minserves8 as a snack VEGETARIAN GLUTEN FREE

For the spicy parsnip chips

2 parsnips (200g), scrubbed and cut into thin sticks

¼tsp dried chilli flakes

½tsp ground coriander

2tsp maple syrup

Cooking oil spray

For the sweet potato and beetroot crisps

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About Healthy Food Guide

Get holiday healthy with the latest Healthy Food Guide! We reveal the Get Waisted reader successes after the 6 months belly fat challenge, and discover who took the top gongs in this year's HFG Food & Drink Product Awards. Plus, barbecue food upgraded, French food healthy swaps and the top 10 travel tips for special diets revealed – all in July's Healthy Food Guide.