These root-vegetable chips will be your New BF

Trine Jensen-Burke

We all have a week spot. For some it is chocolate. For me, crisps are my nutritional fall from grace.

Every evening without fail, as I (finally, after wrestling two kids to bed) get to sit down and switch out of mummy-mode, I get a craving for something crunchy and savory. And much as I know that those sneaky mini-packs of Kings or Tayto are bad news for my waistline, it is just so freaking hard to resist. I blame it on the size of the packet, they make the whole consumption seem so innocent. (Until you flip it over and realize that you have just eaten the equivalent of a full lunch – in 6 crunchy mouthfuls!)

But that was then. Now I have discovered how easy it is to make my own, much healthier, crisp alternatives – using nothing but the content in my vegetable compartment. The good news is that you can make these yummy vegetable chips using whatever root veggies and spice mixes you have knocking about in your own kitchen – tailored to your own taste and cravings.

(Photo: Signe Moesby Leth / Amillionmiless.com)

Ingredients:

2 carrots (get some purple ones if you can, they look and taste so good when mixed in with traditional orange ones)

2 small beetroots

1 sweet potato

1 tablespoon of olive oil

Spices (I used some powdered garlic and herbal salt)

Note: Vegetable chips tend to shrivel a good bit, so make a larger portion than you think you need.

This is how you do it

Turn your oven to 200 degrees. Wash all your vegetables properly, and peel them if you wish. I tend to leave the peel on for that extra crunch. Slice the vegetables as thin as possible, this is how you get that all important crunch consistency. If you have a cheese slicer, they are perfect for using to get your veggies sliced as fine as possible.

Pour all your vegetable slices into a plastic bag, add oil and spices and give a good shake.

Spread your vegetable chips out on two oven trays (clad with baking paper) and bake for 10-15 minutes in the oven. When they start curling at the edges, you know they are done.

TIP: Stay close to the kitchen and keep an eye on your chips as they cook, as they can burn very quickly.

Take out, allow to cool a little and serve with a yummy dip (you can make one in about 5 seconds by mixing a little Greek yogurt, a few drops of lemon juice, salt, pepper, some powdered garlig and a drop of honey).

ENJOY!