In an attempt to get the vegetable dodging toddler to eat a wider variety of veg, the husband suggested I give Ella’s Kitchen’s root vegetable crisps a try.
They’re from Ella’s Kitchen – The Cook Book – The Red One, and in the usual Ella’s Kitchen style they’re called nicely spicy veggie crisps. You peel and thinly slice 2 parsnips, a sweet potato and a beetroot. The book suggests using a mandoline or a peeler to get the veg slices super thin. However, in the absence of a mandoline I tried using a peeler and ended up in a right old mess, so using my sharpest knife I sliced the veg into suitable slithers.
Once sliced the parsnips and potatoes are lightly coated in olive oil and mild chilli powder and the beet, just olive oil, then laid out on two baking sheets and roasted in the oven for 20 minutes at gas mark 7.
Everything looked like it was going well, and the picture above makes the crisps look rather tasty. However, on closer inspection they were a bit burned and not particularly crispy and after a mini taste test headed for the bin.
The verdict from the cook: ‘Some things are better off bought in bags from Sainsbury’s, and vegetable crisps – I’ve come to the conclusion – is one of those things.’