Vegetable Crisps
As snacks go, these crisps (or chips if you are in the US) are pretty low effort and are sure to delight your guests. The only drawback if the amount of time they take to dehydrate – which is why it’s worth making them in large quantities. If you don’t have a dehydrator, or are in need of speed, you can make them in the oven instead. I like to use a combination of heirloom carrots, parsnips, beetroot and sweet potatoes. I’ve added cayenne for a bit of heat but you could try adding a sprinkling of ground cinnamon or thyme instead of cayenne.
A word to the wise, always use a hand guard when using a mandolin.
Store in an airtight container when cool.
Vegetable Crisps (dehydrated or oven baked)
INGREDIENTS
1 sweet potato
1 beetroot
1 heirloom carrot
1 parsnip
2 tbsp olive oil
1 tbsp lemon juice
1 tbsp maple syrup
A good pinch of cayenne
A sprinkling of sea salt
METHOD
Peel the vegetables and slice them as thin as you can on a mandolin.
Spread them on a paper towel to remove excess moisture.
Toss all the ingredients together in a bowl ensuring that the vegetables are well covered.
Dehydrator
Instructions
Turn onto teflex sheets, spreading them out evenly.
Dehydrate at 145F for 1 hour. Then turn down the dehydrator to 115F and continue to dehydrate for a further 12 hours.
Remove from the teflex and place onto the fine mesh sheet. Continue to dehydrate for a further 24 hours until crunchy.
Oven
Instructions
Preheat the oven to 200C (gas 6).
Spread the vegetables in a thin layer on a lightly oiled baking sheet.
Bake them in the oven for between 20 – 25 minutes turning them over half way through. When the vegetables are ready they will be crisp.
Place on a paper towel to absorb any excess oil and allow to cool.