Healthy Oven Roasted Root Vegetable Crisps Recipe
Sunday, 9th October, 2016
You’ll also need:
1 drizzle of oil (any of your choice)
1 large pinch of salt
1 pinch of freshly grinded pepper
1 large pinch of chilli flakes (or any spice/ herbs of your choice)
And of course a vegetable peeler (to make things easier) or a very sharp knife.
If you’re using beetroot you’ll want to leave this vegetable as the last to peel due to it’s stain crazy nature, you don’t want it marking all your vegetables with its… juices *shudder*
If you’re using a vegetable peeler then this is the easiest way to ensure all your vege shavings are the perfect thickness and all uniform. However if you’re like me and you’ve lost your peeler or simply don’t own one then you’ll want to lightly shave your vegetables by popping your knife at a 160 degree angle and slowly pulling your knife across.
Remember that these guys shrink in the oven so don’t think you’ve done too many when you fill 2 foil lined baking trays… because (as I found out) you’ve not!
Pop your vege onto a foil lined baking tray and add your flavouring. Oil will help to crisp up your vegetables so add a small drizzle, along with a large pinch of salt, some pepper and your flavourings (I chose chilli flakes). Massage this into your vege shavings so they’re all evenly coated.
If they’re golden and curling up but still look oily or uncooked, don’t worry as they’ll crisp up when they’re cooling!
When they’re golden pop the oven tray on a cooling rack and leave to cool/crisp for 5-10 minutes.
Add your crisp into a snack bowl and that’s it.