How to cook vegie chips
1 SmartPoints® per serve
Prep time: 20 min | Cook time: 15-20 min
150g sweet potato
1 medium beetroot
1 medium swede
8 large curly kale leaves
1 lemon, zested
1 tsp dried chilli flakes
1 tsp chopped fresh rosemary
1½ tbs sea salt
1. Preheat oven to 150°C. Line 2 large baking trays with baking paper. Peel sweet potato, beetroot and swede and cut crossways into 2mm slices. Tear kale leaves, from the centre stem, into large pieces.
Lucy's Tip: Vegetable slices shrink considerably when cooked, so choose those with a large diameter where possible.
Working in batches, arrange vegetable slices on trays in a single layer, leaving space around them.
Lightly spray with olive oil. Bake for 20 minutes for root vegetables, and 15 minutes for kale, until lightly coloured.
Lucy's Tip: Don’t overcrowd the baking trays – the vegetables need space to dry out.
Transfer chips to a wire rack and allow to cool.
Lucy's Tip: If the vegie chips aren’t crisp when cool, return to the oven for another few minutes.
To make lemon salt, spread lemon rind on a lined oven tray and bake for 5 minutes or until dry. Cool, then combine with 2 tsp salt in a spice grinder or mortar and pestle.
To make chilli salt, combine chilli flakes and 2 tsp salt in a spice grinder or mortar and pestle.
To make rosemary salt, combine rosemary and 2 tsp salt in a spice grinder or mortar and pestle.
Sprinkle with flavoured or plain salt to serve.
• To get very thin, even slices use a mandolin to cut the vegetables. If you don’t have one, use a large sharp knife and cut as thinly as possible.
• Chips will keep in an airtight container for up to 2 days. They will become soft, though, so return to the oven before serving.
• If you don’t have a mortar and pestle for the flavoured salt, use a sturdy bowl or a chopping board and the end of a rolling pin.