Home Baked Vegetable Crisps
Extract from Eat The Week • By Anna Barnett • Published by Murdoch Books
About
Eat The Week
Preparation time: 10 minutes | Cooking time: 20 minutes | Feeds: 4
Get on board the craze for an alternative to a regular packet of crisps. There’s a little less guilt and a lot more enjoyment doing it this way.
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Alice M. added Home Baked Vegetable Crisps to Teacher Spa Day
11 Nov 03:29
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06 Sep 05:26
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Emma H. favorited Home Baked Vegetable Crisps
05 Sep 18:12
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Murdoch Books published her project Home Baked Vegetable Crisps
01 Sep 06:00
You Will Need
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Step 1
Preheat the oven to 200°C (400°F/gas mark 6). Using a mandoline or food processor, thinly slice all the vegetables, then pat dry with paper towel to remove any excess moisture.
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Step 2
Put the vegetables slices in a large bowl, drizzle very lightly with olive oil and mix to coat. Spread the vegetable slices out on lined baking trays in a single layer and bake for 15–20 minutes, turning them halfway through. Keep an eye on them: it can be hard to tell when the beetroot is ready, but when the parsnip and sweet potato are golden, they’ll all be done.
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Step 3
Drain the crisps on paper towel, then sprinkle with salt flakes and pepper.
TIP You'll need a few baking trays for this one, so you can spread out the vegetable slices to get them all crispy.
