Vegetable Chips
Homemade vegetable chips are easy to make and you can use a mix of root vegetables: sweet potatoes, white potatoes, parsnips, carrots, courgettes. Cut all the vegetables into similar sizes, so they cook evenly and roast them simply with olive oil. Experiment with different favourite spice and herb combinations.
These work as a side dish for so many meals, or they make a great snack with a dip. If I have leftovers I add them to wraps or toasted quesadillas with a little cheese. They are an easy and delicious way of getting more vegetables into your weekly meal plans.
ingredients ~
vegetables: sweet potatoes, white potatoes, parsnips, carrots, courgettes
1 tablespoon olive oil (for every 160g of vegetables = 2 small sweet potato for example)
a little freshly ground black pepper
method
Preheat the oven to 190°C. Wash the vegetables, you can scrub the skins or peel the vegetables, whichever you prefer. Cut the vegetables into chips, trying to make the chips roughly the same size. Add them to a mixing bowl and coat the chips evenly in the olive oil, season with black pepperSpread the chips evenly on baking trays: don't crowd the vegetables they will roast better if they are well spaced out. It is better to use several trays than trying to cram too many vegetables on one tray. Depending on the thickness of the chips this will take between 20-30 mins. The chips should be cooked through and starting to caramelise. Drain on a little kitchen paper, to remove any excess oil. Serve warm from the oven
flavour combinations
x2 sweet potatoes + 1 tablespoon oil + 1 teaspoon sumac
x2 parsnip + 1 tablespoon oil + 1 tablespoon fresh thyme leaves + 1/2 lemon zest only
x2 medium courgette + 1 tablespoon oil + 1 tablespoon polenta + 1/2 tablespoon finely grated Parmesan
x4 medium carrots + 1 tablespoon oil + 1/2 tablespoon whole cumin seeds
2 medium potatoes+ 1 tablespoon oil + 1/2 tablespoon ground paprika + 1/2 teaspoon fresh thyme leaves