Vegetable crisps

SWEET ROOTS TURNED INTO A WONDERFULLY CRUNCHY SNACK

The Simple Things - - GATHERING -

Serves 6

3 large parsnips 3 large beet­roots 3 large sweet pota­toes Vegetable oil Sea salt 1 tbsp fen­nel seeds

1 Pre­heat oven to 150C/Fan 130C/ 300F. Line 4 bak­ing sheets with bak­ing parch­ment (or if short of space or trays, cook crisps in batches).

2 In a small bowl, mix 3–4 tbsp of vegetable oil, the fen­nel seeds and a good grind of salt. Lightly brush the bak­ing parch­ment with the oil mix­ture. Set aside.

3 Use a man­dolin or vegetable slicer at­tach­ment on a food pro­ces­sor or, fail­ing that, slice all the veg­eta­bles as thinly as pos­si­ble. Use kitchen towel to pat slices dry.

4 Place the vegetable slices on your bak­ing sheets, making sure they don’t over­lap. Then lightly brush the crisps with the oil mix­ture.

5 Bake for 1 hour; af­ter an hour, re­move the parsnips, re­turn­ing the beet­root and pota­toes to the oven for an­other 30 mins. Cool on a rack, and store in an air­tight con­tainer.

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