How to make your own baked root vegetable crisps that are better than store-bought
Making your own oven baked root vegetable crisps requires 4 ingredients – the vegetable you wish to crisp, olive oil, salt and pepper – of which there are no set quantities. Which makes this not so much of a recipe as it is a set of instructions. It will however yield the most delicious vegetable crisps, of an amount of ½ of your choosing (they shrink).
You can choose any root vegetable, I used beets, potatoes and sweet potatoes. Before making them there are a few things to note:
- You don’t have to peel the vegetables, if you’re leaving the peels on just scrub them very well or be a little extra and use this veggie spray.
- A mandolin slicer is highly recommended but not necessary. It just makes it a lot easier and quicker to get super thin and even slices. If you’re using a mandolin slicer, I used the second lowest setting which yielded a crisp thin enough to be deliciously paper thin and crisp, but thick enough so that it wouldn’t burn. If you’re using a knife, try get them as thin and even as possible, your knife skills should be amazing at the end.
- The aim is to get them crispy, not oily. To do this I used a ratio of 1 teaspoon olive oil to 1 vegetable. This was for medium sized veggies, so if yours are smaller, go with less, if you don’t think it’s coated enough – go extra.
- The same applies for salt and pepper, sprinkle it on the way you’d season a salad – enough to taste it, but not too much that it’s unpalatable – less is more.
- Different vegetables have different baking times. I find sweet potatoes take the quickest (10-15 minutes each side), while beets and potatoes take longer (10-20 minutes each side). For this reason, I like to cook different vegetables on different pans so it’s easier to monitor times. Because of this, it’s a stay in the kitchen and check the oven regularly recipe and not a put in the oven, set a timer and walk out recipe.
- Baking paper (or a silpat mat) is crucial. If you don’t use one, your crisps will stick to the pans and you’ll have crisp crumble (a non-stick spray will not work).
- Prepare yourself for shrinkage, they come out smaller than they go in. They’re also best eaten within the hour they’re made, they do lose crispness over time.
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Photography: Feige Lewin
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