Pimp Your Veg part 3: crispy crunchy oven baked vegetables  

 Welcome to your weekend 🙂  I hope you are enjoying my Pimp Your Veg series so far and have maybe tried roasting some veggies or spicing some up?  

This week I have been baking very thinly cut vegetables to create some crunchy snacks..

As you may recall this series was partly inspired by a friend of mine who is on a weight loss journey, and I know very well that given the choice of snacking on a piece of fruit or grabbing a bags of crisps, he’d want the crisps every time, so I’m hoping this might provide a healthier option…

I also know that when you make changes to your diet, one of the things you miss is a ‘crunch’ in your food; if you’ve been used to eating crisps/chips, biscuits, crackers, sweets etc when you start to replace them with fruit, salad and vegetables, you sometimes miss something to get your teeth into. So how about some sweet potato or butternut squash crisps? Or potato peel snacks? Or carrot crunchies?

Sweet potato 

Butternut squash 

Potato peels 

Carrot

The key to achieving all of these goodies is in creating thin slices; these then bake nicely into crispy pieces.  

I tend to leave the skin on the butternut squash and sweet potatoes, and the potatoe peel is literally the peelings from potatoes I was using for something else. 

For the carrots I used a vegetable peeler to create the thins strips. 

Method

Preheat your oven to 180C

Line your baking sheets with foil

Spray a thin layer of oil on the foil 

Place the slices of vegetables in a single layer and spray the tops with oil

Bake for 20-25 minutes, turning halfway through

Watch them carefully so that none of the pieces get overcooked, remove thinner pieces of that are getting too done

Thicker pieces won’t necessarily crisp up as much as the thinner ones, but they will still be tasty!  

  
The key to getting them to crunch up is in having the willpower to leave them for a few minutes once they have come out of the oven and they will crisp up For the carrots: massage some oil into the strips and bake for around 10 minutes, again, watching them carefully and agitate halfway through, then leave to crisps up before serving.

The crunchy curly pieces that this creates are great for adorning any dish and making it look ‘chefy’ or to entice children to eat carrots.

Options

You can really pimp these by sprinkling them with salt, and/or herbs and spices prior to baking..

These butternut squash slices are sprinkled with salt and chilli flakes. 

These potatoes peels were sprinkled with paprika prior to cooking, and these I actually grilled..

  Try this with parsnip, beetroot, basically any root vegetable. Just make sure to keep a check on the oven as they bake.

The ‘crisps’ will remain crunchy for long enough to enjoy them; if you have leftovers, they will soften up, but you can re-crisp them in the oven quite easily. 

I hope this provides some interesting ideas, maybe for some weekend snacks? And just for the fun of it, this is a photo of some of the roasted veg from our dinner last night..I’m bringing my vegetable crisps to this week’s Fiesta Friday, hope to see you there, have a great weekend x 

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50 thoughts on “Pimp Your Veg part 3: crispy crunchy oven baked vegetables  

      1. Elaine @ foodbod Post author

        Mainly middle eastern, they’re my favourite flavours, but I do also cook a lot of Mexican and Indian. I’m vegetarian so I convert things to vegetables for me but do cook meat for my boys, mostly chicken

        Liked by 1 person

  1. Jhuls

    Wow! I love everything, Elaine. But the potato peels and carrots are on the top of the list. Very interesting and another inspiration, Elaine. Good job – I love this series of yours. 🙂 xx

    Liked by 1 person

    Reply
  2. FrugalHausfrau

    Oh my gosh, I love the title! 🙂 This is a very inspiring post – I’ve been wanted to try some oven veggie chips! The carrots look very appealing, too! I can’t wait to keep scrolling and see what else I’ve missed while I’ve been “away!”

    Liked by 1 person

    Reply
  3. kellie anderson

    Hugh F~W is all over this, but I love your ideas here, And in this whole series. I do like my savoury snacks and baked veg crisps, espesh my beloved kale crisps! What’s the most outlandish crisp you have made in your experimentation?

    Liked by 1 person

    Reply
  4. Loretta

    So colorful, so grand, so simple yet so elegant! Love all the ideas. Going to top my shepherds pie tonight with some curly carrots baked in the oven. I’ll use my veggie spiralizer on those carrots. Thanks!

    Liked by 1 person

    Reply

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