Why you should cook root vegetable crisps
Making your own Root Vegetable Crisps allows you to control exactly how much salt and oil is used. Fresh vegetables provide a natural sweetness that balances perfectly with a light dusting of sea salt. It is a brilliant way to use up any spare vegetables sitting in your kitchen drawer. The vibrant colours make these snacks look professional and inviting when served in a large bowl.
How to make root vegetable crisps
Prepare vegetables: Peel all the vegetables and slice them as thinly as possible using a mandoline or a sharp knife. Pat the slices dry with a clean kitchen towel to remove any excess moisture. This step is essential to ensure the vegetables become crispy rather than soggy in the oven.
Seasoning: Place the vegetable slices into a large bowl and pour over the vegetable oil. Toss them gently with your hands to make sure every slice is lightly coated. Sprinkle the salt over the vegetables and toss once more to distribute the seasoning evenly.
Baking: Arrange the slices in a single layer on a baking tray lined with baking paper. Do not overlap the slices as they need space for the heat to circulate. Bake in a preheated oven at 150 degrees for about 20 minutes until they start to curl.
Cooling: Remove the tray from the oven and leave the vegetables to cool completely on the tray. They will continue to crisp up as they sit and reach their final texture. Transfer the finished snacks to a bowl and serve them immediately for the best experience.
Tips to make root vegetable crisps even better
The secret to perfect Root Vegetable Crisps is the thickness of the slices which must be uniform. Using a mandoline is the easiest way to achieve thin and even pieces every time. If you use a knife try to keep the slices as consistent as possible so they cook at the same speed.
Always dry the slices thoroughly before adding the oil to the vegetables. Any moisture left on the surface will create steam and prevent the snacks from becoming properly crisp. Keep a close eye on the oven during the final minutes as beetroot and carrots can burn quickly due to their natural sugars. If some slices are ready before others simply remove them and leave the rest to finish.
You might also enjoy
baja fish tacos,
salmon tray bake with vegetables or
osso buco with risotto.
