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?
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.
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.
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