Making the most of your vegetables

After wandering round the supermarket I have come to realise that its not only the potato that now shares the crisp isle. Other vegetable groups seem to be creeping along the shelves, and I have also not failed to notice the prices of these bags of crisps. So if you ever get a rainy day or a wet afternoon and your wandering what to do with all those beetroot, parsnips, carrots, sweet potato, kale or Jerusalem artichokes one suggestion, rather than composting them, making a vegetable based cake, or giving them to your next door neighbour, because you can’t possibly eat another, is to try the art of crisp making. Its simple, quick, cheap, flavoursome and you know exactly what ingredients are in the final product.

What you will need/Equipment

Baking trayVegetable oil, or extra virgin olive oil if you do not want to add flavouring but just desire the flavour of the crisp vegetable.Pastry brushTopping of choice, for example 2 tsps of saltCooling rack, although the vegetables should cool relatively quickly once out the ovenVegetable (Potato) peeler, or mandoline (but please mind your fingers!)

Step 1

Preparation:This should only take a short time, depending on the amount of vegetable you decide to transform into crisps. Firstly clean any vegetables on the outside then paper dry. Excess moisture will create soggy crisp.

Step 2

Using your peeler remove any outer skin and begin to peel long strips of the vegetable. These need to be thick enough not to break.Once all the vegetable is peeled transfer the peeling to a baking tray, this can be lightly oil first. Any small pieces of vegetable could be discarded as the vegetable is likely to shrink whilst in the oven.

Step 3

Try and coat eat strip of vegetable with some oil, this is why using the pastry brush will be beneficial as you wont waste excess oil and each strip can be coated for a good crisp bake. Don’t overload the baking tray, simply use another one if there’s an excess of vegetables otherwise the vegetable strip won’t cook completely.

Step 4

Now you can either dust your vegetables with your preferred topping, or alternatively this can be added once cooked. Place in an oven 250degress/ Gas mark 6/7. Temperature can vary depending on the vegetable so softer vegetables may need a lower heat so they do not burn. The crisps should only take 10-15minutes to cook and you really need to keep a close eye on them whilst they bake. Once cooked remove from the oven. If there is excess oil you can place the vegetables on kitchen roll to remove any dampness. Leave to cool, this should take a few minutes, then if you haven’t already done so coat in you desired flavour.

Flavour variations

Variations on flavour can be achieved simply by raiding your herb cupboard and sprinkling a little of what you fancy on any of your baked vegetables. Some include:The original Salt and VinegarBlack pepper, ground and sprinkled over your crisps or Sumac for a musky flavourPaprika, chilli powder or cayenne pepper for an extra biteCurry powder. This can work well with bland vegetables and could be an accompaniment before a curry, providing a variation to the well known crispy poppadom.Lemon juice, lemon and coriander on parsnips works well, as does lemon juice on seaweed if you have the luxury of obtaining some.Pastes such as sun dried tomato or harissa, brushed on before baking.

These crisps will store well in air tight containers or tied in a plastic bag. They could make a lovely gift, wrapped in cellophane and ribbon for a Christmas hamper, so why not give them a go!