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Crispy Veggie Slice

May 26, 2025

55 mins

easy

Serves 18

If you’re looking for a delicious, crunchy recipe that will get veggies into your fussy eaters, then this is the recipe for you. This is the ultimate veggie-loaded recipe, as it is crispy, crunchy, and delicious. Crunchy foods are the most well-loved texture for fussy eaters, and this veggie slice definitely has crunch. It is loaded with fibre, vitamin A, Beta carotene and healthy fats, plus 3 different types of veggies. It’s also super versatile and you can swap out the vegetables to suit your kids’ preferences. It’s also perfect for the lunchbox and can be served as a meal or snack for everyone.

 

DIETARY: VEG, GF, EF, NF

ALLERGENS: Dairy

AGE GROUP: 8 months+

DIFFICULTY LEVEL: Beginner

SERVES: 18

PREP: 15 mins

COOK: 35-40 mins

EQUIPMENT: Vegetable grater

 

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Ingredients

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Multiply the recipe to prep extras for the week.
2 potatoes (320g), peeled and grated
1 zucchini (160g), rinsed and grated
1 carrot (120g), peeled and grated
¾ cup (130g) buckwheat flour
1 cup (100g) parmesan, plus extra for topping
½ cup (125ml) water
1 tbsp (20ml) extra virgin olive oil
Sea salt and pepper, to taste

Directions

1.
Preheat the oven to 200°C and line a baking tray with baking paper.
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2.
Grate all the vegetables and combine with the rest of ingredients in a large bowl.
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3.
Spread the batter evenly onto the baking tray, sprinkle with some extra parmesan and bake for 35-40 mins.
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4.
Allow to cool slightly, then cut into squares and enjoy!
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Notes

Storing leftovers: Store in an airtight container in the fridge for up to 3-4 days or freeze for up to 4 months.
Allergy tips: For a dairy-free version: Leave out parmesan cheese or swap for nutritional yeast.
Easy ingredient swaps: Swap carrots for parsnip or pumpkin. Swap potatoes for sweet potatoes. Swap buckwheat flour for wholemeal flour of choice.
Additional boosters: Add a tablespoon of chia seeds to the mix before baking.
Baby-friendly version: Serve mashed or in finger food-sized pieces.
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