Healthier Crisps?

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Roast Vegetable Crisps

Crisps are my go to snack, especially if I am hungover or need a pick me up,  however they are certainly not the healthiest of snacks!  I have eaten vegetable crisps lots of times, but have never made them myself.  I have to say that they were super easy, fairly cheap to make and tasted great.  I experimented with a few different veggies and seasonings and overall, apart from the carrot which I think needed longer in the oven, they came out tasty and crisp.  The parsnip crisps were my particular favourite, but the pesto kale needs a special mention as they were surprisingly good.

All the root veg followed a similar method.  I took carrots, parsnips, sweet potato and beetroot and sliced them as thinly as I could (If I make these on a more regular basis I would think of investing in a mandolin).  I brushed the veg with olive oil and placed on a lined baking tray.  Next, I sprinkled over their seasonings, dukkah for the beetroot, Ras el hanout for the parsnip, poppy and sesame seeds for the carrot and oregano and chilli flakes for the sweet potato.  Finally I sprinkled over a little flaked salt before putting into the oven at 180 degrees.  The parsnip took around 20 mins to turn crisp, while the beetroot, carrot and sweet potato took nearer 35 mins.  You can easily pop the tray back into the oven if you find your vegetables are still a little soft.

The Kale I treated a little differently.  I ripped the curly kale into small pieces before rubbing in a little store bought pesto.  I then placed them on a lined tray and baked in the oven at 180 for 15 mins.

Once cool the veg should be crisp and light and can be stored in an airtight container.

 

 

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