Vegetable Chips (crisps)

These make a great ‘trade-up’ on packets of potato chips cooked in damaging vegetable oil.  You can experiment with different vegetables, make a mixture of pumpkin, kumera (sweet potato), carrot, parsnip…or choose just one and make a big batch.  These keep in an airtight container for a couple of weeks.

We make these for Family Movie Night, and keep some on hand to pop into lunch boxes.  At least we try to keep some on hand, but somehow they disappear rather fast.

Vegetable Chips

Ingredients:

• pumpkin, kumera, carrots or parsnip (or a mixture of all)
• extra virgin olive oil for brushing
• sea salt
• cinnamon (optional, great on the kumera)

Method:

1. Preheat the oven to 140c
2. Scrub the kumera, carrots, parsnip (I leave the skin on)
3. If using pumpkin, cut in chunks and peel the skin off
4. Slice thinly – I use the 2mm slicing blade on my food processor for this
5. Spread in single layers on lined baking trays, brush with olive oil and sprinkle with salt
6. Bake until crisp and golden, around 20 minutes.  Watch closely and remove some of the smaller ones that cook first
7. Allow to cool on the tray, they seems to crispen up further as they cool

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