This recipe was developed for us by Despina Mina - a fellow Crop Dropper, food enthusiast and blogger. For recipes and local food-related titbits, follow her at ForkedLDN
Try your hand at making your own crisps, they’re baked with the a little olive oil and salt which make them a healthy snack and perfect with pre-dinner drinks for when you have guests over. I used parsnips and beetroot as an alternative to potatoes but carrots, sweet potatoes and squash could work well too. I also recommend experimenting with the seasoning for a little extra kick and flavour.
1 parsnip, peeled
2 beetroot, peeled
1 tsp salt
1 tbsp olive oil
1. The key to making these crisps crispy, is slicing them thin and ensuring that each slice is a dry as possible and the easiest way to do this is by using a mandoline. It will guarantee every slice remains the same thickness each time and make a quick job of it.
2. Once each vegetable is sliced, lay out long sheets of kitchen paper on your counter top. Separate the slices out and lay them flat on the paper then place another layer of kitchen paper over the top of the slices so that it soaks up as much moisture from the veg as possible.
3. Pre-heat the oven to 180-200ºC fan assisted oven. When the slices are as dry as possible add them to a large mixing bowl with 1 tbsp of olive oil and 1 tsp of salt (or any other seasoning you prefer). If you have the regular dark red beetroot, I suggest keeping them separate from the rest of the veg at this stage as the colour is likely to stain the others. Ensure the slices are lightly coated with oil and seasonings and then lay each slice on a baking tray. You may need to do this in batches but as these slices are so thin, they don’t take long to crisp up - approx 5 minutes but do keep an eye on them as each slice may cook at slightly a different speed!
4. Once the first tray of crisps are done, tip them on to a flat cold plate and let them cool down whilst cooking the next batch. As they cool down, they start to harden and crisp up, ready to eat.