I’m getting great sweet baby turnips from the community garden at the moment and if I’m not grating them into my salads I’m roasting them like this. Graham, a dear friend of mine, bought me a special chip making roasting tray which really means you don’t need oil to make roasties! I noticed on the ingredient list on a bag of crisps I was looking at the other day that 31% of the crisps were sunflower oil – take control back on the amount of oil you use by cooking them yourself at home…
Root vegetable chips
You can make chips with any of these vegetables – turnip (very yummy), carrots, parsnip, beetroot, and sweet potato. I find that if you try to cook too much at once, the crisps don’t work so well. For this reason, I’ve simply put one vegetable in at a time. You can also add whichever spice you want – paprika, chilli, ground cumin, turmeric etc
Ingredients
- 1 carrot (or beetroot or parsnip or turnip or all!)
- Sea salt and freshly cracked pepper
- A dash of paprika (optional)
- Preheat over to 160 oc
Instructions
- Peel the carrots with a peeler and once all of the skin has been removed, keep on peeling. The result will be a mixing bowl filled with strips of carrot. The only one this doesn't work for is turnip; here I simply thinly slice the turnip (you can do this with any of the vegetables)
- Sprinkle with vegetable with a pinch of salt and pepper. If you want to add the paprika, do so now.
- Give the mixture a good mix with your hands.
- Place some baking paper on the baking tray (this saves washing up) and spread the carrots evenly over this.
- Place in oven for about 20 mins – keep checking and stirring around carrots so they won't stick. The carrots will start to crisp up nicely.
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