Eat the rainbow with this colourful rainbow chip recipe! 

 These chips are perfect snack or side dish for little ones as they’re soft, easy to hold and packed full of flavour. We recommend cutting them into thick sticks so that they can be introduced via baby-led weaning. 

 Baby-led weaning is an excellent way to introduce your baby to food and allows them to explore different textures whilst at the dinner table with the rest of the family. 

 Eating a variety of coloured fruits and vegetables is a great way to increase the range of nutrients our body is getting each day so these chips will benefit the whole family in the best way possible. 


 Good for: finger food; the whole family 

Storage: not suitable for freezing 


  • 2 parsnips (skin on, cut into 5cm chip-like strips) 
  • 1 sweet potato (peeled, cut into 5cm chip-like strips) 
  • 1 beetroot (peeled, cut into 5cm chip-like strips) 
  • 2 tablespoons rosemary 
  • 2 cloves of garlic (crushed) 
  • 2 tablespoons olive oil 


Heat oven to 200°C. 

Line a baking tray with baking paper. 

Mix vegetables with oil, rosemary and garlic, then spread onto prepared baking tray. 

Bake for 20 minutes and then turn vegetables over and cook for another 15 minutes, or until tender through and browned. 

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