Beetroot, Carrot, Parsnip Crisps – Healthy Snack:
I must say, the yearning for crispy snacks once you get into, is very difficult to get out of! At the same time, the extra calories that one piles on is a pain to get rid off too.
The staggering amounts charged for these petty number of crisps in tiny little packs is totally unreasonable. Would you agree? Using just half a large carrot, half a large-ish parsnip , 2 medium beetroots I was able to satisfy our cravings at this session:) Needless to say the other halves are still hanging around to be relished in a different manner..
Along the way, I even managed to lose a few calories – while working on the recipe I mean:) Its worth the effort..however, no major skill involved here.
All so good so far. But beware – they are really addictive!
Recipe adapted from here.
carrot – 1/2 large . made into fine strips using a peeler
parsnip – 1/2 med to large, made into strips
beetroot – 2 small to medium , made into strips using a peeler after removing the peel
oilve oil – 1/2 – 1 Tbsp
red chili powder – 1/4 tsp
mild Kashmiri red chili powder – 1/8 tsp
salt and pepper to taste
- carrot - ½ large . made into fine strips using a peeler
- parsnip - ½ med to large, made into strips
- beetroot - 2 small to medium , made into strips using a peeler after removing the peel
- oilve oil - ½ - 1 Tbsp
- red chili powder - ¼ tsp
- mild Kashmiri red chili powder - ⅛ tsp
- salt and pepper to taste
- pre-heat the oven to 200 C
- using a peeler first remove the peel of beetroot, parsnip and carrot (they tend to be muddy, hence had to)
- then, spread them out on paper towel as a single layer and dab them with another to remove moisture. repeat this with all the slices
- transfer these onto a bowl
- add in the olive oil, red chili powders, salt and pepper. mix very well using your hands so as to allow them to get coated evenly
- now, on a lined baking tray, place these slices in a single layer and roast in the lower rack, for 18 to 20 min or until the parsnip turns golden-brown
- transfer onto another plate or bowl to allow them to cool and crisp up
depending on the amount of moisture left in them, they make take a little longer to bake - for eg. beetroot is very juicy, so if that happens, remove the parsnips, carrots and bake beetroot slices for a bit longer
once done, store in air-tight container or serve immediately
if they turn soft after a while, you can place them back in the oven and bake for say 10 min at 180 or as needed. keep a close eye...slightly charred ones are perfectly fine too- they taste great but don't allow them to burn too much
it can also be served with sour cream as dip (if you prefer)
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