From the oven and not the bag – homemade veggie crisps
Looking for a healthier alternative to processed supermarket crisps? Why not make your own? It’s a simple process and the results are delicious. Find out more here.
Ever find yourself reaching for some chocolate or a bag of crisps when you’re relaxing with a movie on the couch? Yes, a few squares of chocolate taste delicious with a glass of wine, but a handful of savoury crisps can be just as irresistible. Instead of picking up a bag at the supermarket, why not make your own at home?
Veggie crisps made from beetroot, sweet potato or parsnip
Most crisps are made from potatoes but as the old adage goes: a change is as good as a rest. You can easily make your own crisps at home using root vegetables like sweet potato, beetroot or parsnips.
Even cabbage can can be transformed into a crunchy snack, with “kale chips” currently a huge hit in the USA.
Prep the veg
The first step is to prep your chosen vegetables. Root vegetables and potatoes need to be peeled. Use a grater to create ultra-fine slices. To make kale crisps remove individual leaves from the stalk and tear them into bite-sized pieces. Make sure the pieces aren’t too small as they’ll shrivel up in the oven.
Toss the raw vegetable slices and leaves in olive oil seasoned with salt and pepper. You can add flavour by using spices, such as paprika powder, garlic or garden herbs.
Cook the crisps
A deep fat fryer is the easiest way to make crisps. Simply add the ingredients and let the fryer do the work. But what if you don’t own one? Don’t panic – it’s just as easy to make crisps in the oven. Arrange the vegetable pieces on a baking tray so that none of them touch. Preheat the oven to 140°C and leave the crisps to cook for 45 minutes. Open the oven door every now and again to allow any moisture to escape.
We said it was easy! Why not try making your own crisps for you next big night in?