Crisps are commonly associated with Walkers, McCoys, Kettle chips; made for sharing but often integral to a cosy night in alone. Go back a few years and you’ve got Wotsits, Monster Munch and Quavers bringing your lunch box to life. Naughty, delicious, wafer-tin slices of fried or baked potato. Heres a conundrum for you; are vegetable crisps an oxymoron or an epic creation here to save the day this January. New year, new you, new diet, go to my recipe page to find out how to make your favourite and awesomely healthy new snack.
Vegetable Crisps
Root vegetable of your choice: Baking potato, sweet potato, parsnip, carrot, turnip, beetroot, pumpkin
Sunflower oil (FryLight works well)
Malden salt (or any other sea salt flakes)
Method:
So simple. All you have to do is peel the vegetables to create thin strips of raw vegetable. They can be as wide as you like as long as they are wafer thin. Go crazy- 2 carrots probably creates a small snack so don’t hold back as if you make too many you can keep them fresh in tupperware.
Once you have a mountain of peel, divide into baking trays so you have one layer of peel per tray. The peel will shrink so don’t panic about over crowding. Spray or lightly coat the peel.
Place in an oven at 180 degrees for roughly 12-15 minutes. depending on your oven and how many trays you have in there, this will vary, so just keep an eye and once all the peel has crisped up, they are ready to come out. They will need a shake after about 5 minutes to stop them sticking to the tray.
Once they have called down, chuck ‘em in a bowl and sprinkle with rock salt, roughly crushed between your fingers.
Tuck in….
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