Sunday, May 27, 2012

Root Vegetable Crisps

If you’re looking for a healthy alternative snack, this is the perfect low cost solution.  Eat them as they are or serve alongside a hearty meal to bring a sweet crunch to the dish. This snack is very easy to make.
Nutritional Content: Per serving (35g) there are 56 calories. These crisps are anti-inflammatory with very low in cholesterol and are a great source of dietary fiber, vitamin C2 and an excellence source in vitamin A.

2 large organic carrots
2 large organic parsnips
1 tablespoon extra-virgin olive oil
1 teaspoon of salt

Using a vegetable peeler, peel the carrots from one side in a long sweeping motion. Make sure to put a little extra pressure on when peeling. This should create a long strip, tear this in half and continue peeling the carrot on the same side, as you approach the center, take advantage of creating larger strips. Repeat this with the parsnips. You may have some of the vegetable  leftover because is not easy to peel any longer. Reserve these parts for use in other recipes. Prepare two non-stick baking trays by drizzling a tablespoon each of the olive oil and evenly coating the trays with a pastry brush (or using your hands) divide the vegetable strips in half and carefully mix the oil into the strips on each tray. Sprinkle with a half teaspoon of salt for each tray. When ready, bake the vegetable strips on high heat 450°F for 10 minutes. Check the crisps, then mix and turn them over. Now check every 5 minutes, they will be ready when crisp to touch and turning golden in colour. These crisps will cook at different times so make sure you pick out the ones that are already cooked and crisp. Eat right away. To preserve texture make sure they are sealed in an air tight container or zip-lock bag. If they go a little soft they can be refreshed in a warm oven for 2 minutes.

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