February 09, 2015

Root Crisps

A cone of root vegetable crisps made from carrots, parsnips and beetroots.

Root crisps have been my go-to snack this winter. I found quite exciting the idea of making my own crisps at home. When a recipe originally calls for deep-frying, there is a good chance that the oven can do the job instead, for a far healthier result. This is therefore the option I went for in this occasion and the trick worked to perfection. I’m sure you could try the recipe with regular potatoes, but I chose to use other root vegetables which are so much more colourful and really tasty too.

Parsnip, beetroot and carrots on a wooden board.

I found that using a vegetable peeler to make the crisps was what worked best as it made very thin slices of vegetable, which is what you are after. The parsnips and carrots are also best shaved lengthways, to obtain long strips. I prepared the beets in a separate bowl, so that they wouldn’t stain the rest of the vegetables. Finally, be aware that cooking time may vary slightly depending on your oven, but the golden rule is to not let the crisps burn, or you will end up with carbonised vegetables!

Have a great week :)

A hand-held cone of root vegetable crisps

Root Crisps – makes a batch
•1 parsnip
•2 carrots
•1 beetroot
•1tsp sunflower oil
•Salt and pepper
•1tsp dried oregano

1.Preheat the oven to 160°C. Line two baking sheets with baking paper.
2.Remove the ends of the parsnip, carrots and beet and peel the beet. Make very fine shavings with the vegetables, using a vegetable peeler or mandolin slicer. Place the parsnip and carrot shavings in one bowl, and the beets in another one. Add the sunflower oil, salt and pepper and oregano between the two bowls and mix with your hands to coat them lightly in oil. Spread the shavings onto the two baking sheets and place in the oven for 45min-1hour, until the vegetables are nicely crispy.
3.Lift the crisps with a spatula and transfer to a wire rack to cool down completely. Keeps for a few days in an airtight container.

Chips de Légumes Racines – pour une fournée
•1 panais
•2 carottes
•1 betterave
•1cc d’huile de tournesol
•Sel et poivre
•1cc d’origan séché

1.Préchauffer le four sur 180°C. Recouvrir deux plaques à four de papier sulfurisé.
2.Couper les extrémités des panais, carottes et betteraves et peler les betteraves. Faire des copeaux de légumes très fins à l’aide d’un couteau éplucheur ou d’une mandoline. Mettre les copeaux de panais et de carottes dans un bol, et ceux de betteraves dans un autre. Répartir l’huile de tournesol, le sel et poivre et l’origan entre les deux bols et mélanger avec les mains pour les couvrir d’un léger film d’huile. Répartir les copeaux sur les deux plaques à four et mettre au four pour 45min-1h jusqu'à ce que les légumes soient bien croustillants.
3.A l’aide d’une spatule, déplacer les chips sur une grille pour les laisser refroidir complètement. Se gardent dans une boîte hermétique pendant quelques jours.

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