Recipe: Crispy Veggie Chips
Forget splurging on a bag of gourmet chips at the store, try making your own (hint: it’s easier than you think).
Words: Nadene Hall
Time: 35 minutes
2 root veggies of your choice, eg kumara, parsnips, carrots, potatoes
1 tbsp olive oil
1 tsp ground coriander or other spice powder
salt and freshly-ground black pepper
oil for cooking
Pre-heat the oven to 225°C.
Peel your vegetables. Cut in half and slice thinly. If you have one, a mandolin is an easy, fast way to get thin, consistent slices.
Mix the oil and spices in a bowl. Season with a generous helping of freshly ground black pepper and salt (about one teaspoon in total).
Toss the chips in the oil and spice mixture and coat well. Line an oven tray with baking paper and spread the oil-coated chips in a single layer. Bake for about 30 minutes, turning once or twice while cooking.
Tip: use a mandolin if you want extra thin, crunchy chips