I admit that it looks like I’ve photographed a bowl of potpourri -my photography / food presentation skills are a work in progress! The only thing I can say is that these vegetable crisps are so delicious that they were wolfed down before I got the chance to do another photo shoot. To be honest, bub only had them as a snack twice – Mummy and Daddy ate the rest over a glass of wine and a few games of Boggle (ooh it’s an exciting life we lead!).
So, sweet potato has always been a winner with bub -in fact,
it was his first taste of proper food. I’ve always served it pureed,
mashed or boiled. I have also taken to popping one in the microwave for a few minutes before wrapping it in tin foil for a healthy on-the-go snack. Then I saw some sweet potato crisps in the supermarket and decided I wanted to make my own with coconut oil and no salt.
At first, bub wasn’t too sure about the crunchy crispy texture – he likes to put me through my paces by pretending he’s a judge on Masterchef!
I also used parsnip and beetroot to make the crisps. These were less of a faff than the sweet potato to be honest -as you have to rinse and soak the potato peelings to get rid of the starch (otherwise they won’t crisp up). However, the good thing about this recipe is that it can be done in stages and they are a lot healthier than normal crisps!
Roast Vegetable Crisps
1 sweet potato
1 tablespoon coconut oil
1 teaspoon dried rosemary (optional)
1. If using sweet potato, peel it using a peeler or mandolin then slice it diagonally into water thin crisps.
2. Fill a bowl with cold water and add the sweet potato peelings to it. Soak for at least an hour and change the water halfway through then leave them to soak overnight.
3. When ready, drain and rinse the potato peelings and pat them dry with paper towels.
4. Peel the beetroot and parsnip.
5. Spread all the vegetables on a paper towel to remove excess moisture (I also left them out in the sun to dry for an hour or so).
6. Preheat the oven to 180°C/160° fan/gas mark 4.
7. Line baking trays with baking paper.
8. For the crisp coating, melt the coconut oil and, if using, add the rosemary.
9.Use your hands to apply a thin layer of the oil coating to the vegetable peelings.
10. Arrange in a single layer on the baking trays, ensuring the pieces do not overlap.
11. Roast for an hour and turn halfway through. Keep an eye on them because they may not need the full time-they are ready once the sweet potato and parsnips turn golden brown.
12. Allow them to cool and crisp.
We kept our vegetable crisps in a tupperware and they retained their crispiness for about a week.
– Try other herbs and spices
– Use olive oil
– Eat with a yummy hummus dip!
Hope you enjoy them as much as we did!