Sweet Potato & Parsnip Crisps

Mother & Baby (UK) - - LIFE & KIDS -

Prep: 20 min­utes Cook: 15 min­utes Makes: 2-3 serv­ings

Method

1 Pre­heat the oven to 200°C/400°F/ gas mark 6, and line two large bak­ing sheets with bak­ing parch­ment.

2 Use a swivel peeler to peel thin strips from the parsnip. Put the strips in a bowl and toss with half the oil. Spread them out in a sin­gle layer on one of the lined bak­ing sheets.

3 Re­peat the process with the sweet potato, spread­ing the strips on the sec­ond bak­ing sheet.

4 Bake the parsnip and sweet potato crisps for 10 min­utes, then swap the bak­ing sheets around so that the one on the higher oven shelf is moved to a lower shelf. You may find that the parsnip cooks slightly faster than the sweet potato, so keep an eye on them, as they brown very quickly. Bake for a fur­ther 5 min­utes, or un­til crisp and browned at the edges, then re­move from the oven.

5 Trans­fer the crisps to a bowl and sprin­kle with salt (if us­ing). These are best served the day they are made.

In­gre­di­ents

1 small parsnip, peeled

1 small sweet potato, peeled 1 tbsp olive oil A small pinch of flaky sea salt (op­tional)

Bak­ing these crisps in the oven caramelises the taste al­ready-sweet of the root veg.

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