23 October 2014

Root Vegetable Crisps.

1/2 sweet potato
1 Turnip
1 Carrot
1 Beetroot
1/2 Parsnip

Simple little home made snack. Take your vegetables and slice thinly (about 1/2cm or smaller) with a mandolin. Spread them across a couple of greased baking trays, so that they do not overlap too much, this will allow for even cooking. Brush with a small amount of virgin olive oil, sprinkle some salt to taste and a little paprika, lemon pepper or seasoning of choice. Bake in a pre heated oven at 180C for 20mins. They will shrink, but keep an eye on them as they can burn quite fast. Remove, let them cool and enjoy.