Roast vegetable crisps (foodloversrecipes) Serves: 3-4 Wonderfully colourful tasty vegetable crisps from Tonia Buxton: parsnip, sweet potato and beetroot. Children will love them Ingredients 2 parsnips 2 beetroot 2 sweet potatoes 2 tbsp olive oil ½ tsp chilli powder, (optional) freshly ground salt and black pepper Method 1. Preheat the oven to 200°C/gas 6. 2. Peel all the vegetables. Using a swivel peeler or mandolin, slice them diagonally into wafer-thin crisps. Spread out on paper towel to remove excess moisture. 3. Tip all the vegetables into a bowl. Pour over the oil, then add chilli powder, if using, and seasoning. Toss with your hands to coat evenly. 5. Arrange in a single layer on a baking tray. Roast on the lowest shelf in the oven for 20 minutes, turning half way through. Keep and eye on them as they may not need the full time - they are ready when the parsnips and sweet potato are golden brown. 6. Spread out on paper towel until cool and crisp. By: Tonia Buxton From: Beauty And Feast - Good Food Chanel.
Posted on: Wed, 03 Sep 2014 11:59:42 +0000
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