Homemade crisps are much healthier than store-bought bags, and easy to make! Check out this recipe for making your own Honey-Baked Vegetable Crisps (we recommend using parsnips!) 🤤
Full disclaimer: This recipe is not our own, it was taken from The Hungry Student: Vegetarian Cookbook written by Charlotte Pike, page 141. It is a must-buy recommendation!!
HONEY-BAKED VEGETABLE CRISPS
Ingredients:
• 6 x root vegetables of your choice (such as parsnip, carrot, sweet potato or beetroot)
• 2 tsp runny honey
• Salt and pepper
• Large baking sheet
• Non-stick baking paper
Methods:
1. Preheat the oven to 180°C Fan/Gas Mark 6. Line a large baking sheet with non-stick baking paper.
2. Peel the skin off the vegetables, then peel the actual vegetables into fat strips using a potato peeler. Lay the strips on the baking sheet, not overlapping.
3. Drizzle the honey evenly over the chips and season with salt and pepper. Bake for 10-15 minutes until crisp, but not brown. Eat while still warm from the oven.
Note: this recipe serves 4 people.
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