Oven Roasted Winter Vegetable Crisps
I’m going to tell you about oven-roasted winter vegetable crisps. Made with organic and seasonal vegetables (therefore necessarily more accessible for our wallet, and even free if you grow them), these crispy and spicy chips will brighten up your taste buds.
- 2 parsnips
- 1 large sweet potato
- 1 beet
- 1 C. tablespoon olive oil for each vegetable
- 1/2 tsp. coffee four-spice mix for each vegetable
- c. coarse salt for each vegetable
Preparation 30 mins
Cooking 1 hr 20 mins
Rest 30 mins
Preheat the oven to 140°(th4).
Peel the vegetables and rinse them.
Cut the parsnips, beetroot and sweet potato into very thin slices using hoursndoline or a vegetable peeler
Use the mandolin
Gently mix them by hand with the oil and spices, then place them on a baking sheet lined with parchment paper, taking care not to overlap them.
Bake for about 1 hour 30 minutes, until the chips come off on their own, opening the oven door once or twice to let the humidity escape.
Leave to cool for 20 minutes, sprinkle with fleur de sel and serve immediately.
With this amount of vegetables, it goes without saying that you have to do several rounds of cooking (allow three, or 3h60). Mix only the vegetables together to prevent the beets from rubbing onto the parsnips, for example. Season with vegetables.