Vegetable Crispies
So mum and I are on a diet. But at weekends, we love to sit in front of the fire, with a gin and tonic and some crisps. But we can’t have crisps! So, we had some root vegetables and decided to slice them thinly and bake them. And there we have it! Technically counts as one of your five a day...right!?
Mega easy recipe here and with little ingredients. We used sweet potato, carrot and parsnip, but beetroot would work well here too.
Thinly slice the vegetables (I used a peeler to do this) and place them in a bowl together with a tablespoon of oil. Mix together with your hands and spread out on a baking tray, ensuring they’re not touching. Bake in the oven for 30 minutes at 150C. Ensure you check them after 15 minutes, some of the smaller ones may need taking out while the others cook.
Sprinkle with salt and pepper and enjoy! If you don’t eat them all at once (like I do) they can be kept in an airtight container for a week or so.
Mega easy recipe here and with little ingredients. We used sweet potato, carrot and parsnip, but beetroot would work well here too.
Thinly slice the vegetables (I used a peeler to do this) and place them in a bowl together with a tablespoon of oil. Mix together with your hands and spread out on a baking tray, ensuring they’re not touching. Bake in the oven for 30 minutes at 150C. Ensure you check them after 15 minutes, some of the smaller ones may need taking out while the others cook.
Sprinkle with salt and pepper and enjoy! If you don’t eat them all at once (like I do) they can be kept in an airtight container for a week or so.
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