Chip, chip, hooray
WITH SPUDS IN SHORT SUPPLY, CONSIDER THESE DELICIOUS ALTERNATIVES FOR A TASTY SIDE DISH
Ashortage of potatoes in Australia right now is leaving home cooks looking for alternative options for chips to sit alongside their fish and chicken schnitzels.
The price of wholesale potatoes has soared more than 25 per cent after heavy rain and floods in the key growing period washed away three months’ worth of supply.
The crunch has hit potatoes used mainly for processing – those frozen after being cut into chips and other products – causing issues for fish and chip shops, hospitality venues and leading Coles and Woolworths to introduce buying limits as freezer shelves are stripped bare. But self-confessed foodie and co-author of Smart Snacks, Flip Shelton, says potatoes are not the only vegetables worth making into hot chips.
“While the hot potato chip might be under threat, this is a great opportunity to pivot and try your hand at making some chips with different tastes and textures. And in doing so you might also change the nutritional profile of your meal,” Shelton says.
“Sweet potatoes are one of the richest sources of beta-carotene which supports a range of essential functions in our body including supporting our immune system and gut health. This is especially true because of its high fibre content. “Despite its name, sweet potatoes won’t create a spike in your blood sugar because they are high in fibre and are a slow-burning starch.” Here are three of Shelton’s favourite recipes and, below, three from Taste.com.au.
Peel and chop sweet potatoes into similar sized wedges (or batons) to ensure they cook evenly. Drizzle with coconut oil and cinnamon and roast in a pre-heated oven at 180C for about 40 minutes. They have the most delicious almost honey-like taste with a crispy outside and soft centre.
Peel the parsnips and discard the skin. Run the peeler along the long edge of the parsnip to create long ribbons. Drizzle these in olive oil and season with some salt and pepper. You might like to sprinkle with dried rosemary. I like to cook these with carrot ribbons for some colour. Place on a baking tray and cook at 200C for 10 minutes.
Cut the haloumi into 1 cm thick strips (about 8cm long), then pan fry each side for about a minute until golden. Remove from pan and drizzle with lemon juice. Haloumi carries different flavours well so use your imagination. I love making these with chilli flakes or different spice blends. You don’t need to add any salt as they are already salty in flavour.