Vegetable Crisps

8 Jul

Vegetable Crisps

The ingredients:

Any root vegetable will probably suffice, but I used a potato and a parsnip

1 tbsp Butter, melted or olive oil

Salt and pepper

Smoked paprika

The recipe:

  1. Using a mandolin, or your finest knife skills, thinly slice the vegetable (about 2 mm thickness)
  2. Lightly grease an oven tray with butter/oil
  3. Coat the vegetable slices with the melted butter or oil, using your fingers as the slices are quite delicate (and it’s always nice to get close to your food!)
  4. Lay the vegetable slices out on the oven tray (careful not to overlap)
  5. Pop in the oven for 10 minutes at 180 degrees Celsius (or until nicely browned.  Not burnt)
  6. Remove from the oven and leave to cool on a rack.  They will crisp up as they cool
  7. Gently shake the crisps with the flavouring of your choice (salt and pepper, smoked paprika, toasted and ground cumin seeds… experiment away!)
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