Oven Baked Root Vegetable Crisps (GF)
Makes: 4 Portions
These crisps feature in Eating & Living Gluten-Free magazine this month. They make a healthier alternative to crisps as we know them. Why not experiment with other vegetables such as carrots or turnips to create a colourful savoury picnic snack? A simple way to get your little ones to eat more vegetables.
Ingredients:
1 large sweet potato, peeled and sliced wafer thin
1 large beetroot, peeled and sliced wafer thin
1 parsnip, peeled and sliced wafer thin
Lemon infused olive oil, to drizzle
2 garlic cloves, minced
1 teaspoon rosemary, finely chopped
Coarse sea salt, (Optional)
Pre-heat the oven to 220°C / Fan 200°C / 425F / Gas 7
Method:
1. Peel the sweet potato, beetroot and parsnip, then slice the vegetables using either a food processor on the slice setting or a mandolin if you have one. Alternatively you can carefully slice the vegetables into wafer thin crisps using a sharp knife, taking care not to cut any fingers along the way!
2. Spread the vegetables on to a clean tea towel to remove excess moisture, then tip all the vegetables into a bowl and drizzle over the lemon infused olive oil, garlic and finely chopped rosemary. Toss the vegetables in the infusion until evenly coated then lay the vegetables on a baking tray, trying not to overlap them too much. Sprinkle lightly with sea salt if desired – this is optional but does give added crunch to the crisps.
3. Bake in the oven for approximately 30-40 minutes and turn half way through to ensure all the crisps cook evenly. Remove from the oven and spread over a wire rack where they will crisp up as they cool.
Top Tip: The crisps are best eaten on the day that they are made as they will soften over time. However, you can store in an airtight container to prolong their crispness.
