How to make vegetable crisps
The reputation of regular crisps being the enemy of a diet isn’t the fault of the potato – it’s the method used in their preparation. Even the healthiest form of food will rapidly lose its beneficial status when deep fried and liberally covered with salt. To avoid a similar fate, vegetable crisps should be baked.
The result is a nutritious snack that can be enjoyed guilt-free.
Preheat the oven to 200 degrees C or gas mark 6.
Shave two sweet potatoes, two parsnips and two beetroots into slivers using a potato peeler. Shave diagonally from the top to the bottom of the vegetable. Try and make the slivers as wide as possible.
- The reputation of regular crisps being the enemy of a diet isn’t the fault of the potato – it’s the method used in their preparation.
- Shave two sweet potatoes, two parsnips and two beetroots into slivers using a potato peeler.
Place the slivers on kitchen paper and dab them to remove excess moisture.
Tip the slivers into a mixing bowl and add 2 tablespoons of olive oil. Mix well, adding a touch of pepper or salt as required.
Pour the slivers onto a baking tray, making sure that they are evenly spaced.
Put the tray in the oven for 20 minutes, or until the slivers are golden brown.
Place the crisps onto kitchen paper and allow them to cool before consumption.
Justin Schamotta began writing in 2003. His articles have appeared in "New Internationalist," "Bizarre," "Windsurf Magazine," "Cadogan Travel Guides" and "Juno." He was a deputy editor at Corporate Watch and co-editor of "BULB" magazine. Schamotta has a Bachelor of Science in psychology from Plymouth University and a postgraduate diploma in journalism from Cardiff University.