Organic recipe of the week – root vegetable crisps
This weeks recipe comes from Sarah who does the recipe blog for Absolutely Organic. It is a great recipe for kids and also a good way to use your root vegetables!
Root vegetable chips
- A selection of root veg – 1 red beetroot, 1 golden beet, 1 carrot, 1 parsnip
- Olive oil
- Salt and Pepper
Heat your oven to gas mark 4 or 180 degrees. Slice the vegetables using a mandolin or vegetable peeler. Mix as much olive oil (about 4 tablespoons give or take if you’re following the suggestion above) with a pinch of crushed salt. Using your hands, rub a little olive oil into both sides of all the slices. Lay the slices ont0 baking sheets (those soft ones) or sheets of grease-proof paper on a normal baking trays and pop into the oven. After 20 minutes turn all the chips over and return to the oven. Then, after about 5 minutes beginning checking the chips every 2 minutes taking any that are done out and leave on kitchen paper. As you can imagine, these are best eaten soon after they come out of the oven. Just add more salt and pepper as you like and enjoy with a pre-dinner drink or healthy kiddie bribe for some long weekend peace.