Oven baked Root Vegetable Chips recipe
information
Preparation time: 30 min, Cooking time: 55 min, Cals per serving: 320
ingredients
700 g (1 1/2 lb) large Maris Piper potatoes
300 g (11 oz) large carrots
3 large parsnips,about 700 g (1 1/2 lb) total weight
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground chilli powder
1/4 tsp garlic powder
1/4 tsp salt
pinch of ground cloves
1/2 tsp sea salt
4 tbsp olive oil
300 g (11 oz) large carrots
3 large parsnips,about 700 g (1 1/2 lb) total weight
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground chilli powder
1/4 tsp garlic powder
1/4 tsp salt
pinch of ground cloves
1/2 tsp sea salt
4 tbsp olive oil
method
1. Peel the vegetables and cut lengthways into 1 cm (1/2 in) x 7.5cm (3 in) chips. Mix all the spices and salt together. Put the vegetables in a bowl and toss with the oil and the spice mix, then transfer to two roasting tins.
2. Cook at 220°C/200°C fan oven/Gas Mark 7 for 50 to 55 minutes or until the vegetables are tender and golden. Toss frequently and swap the tins over occasionally, so that the vegetables cook evenly.
3. Drain the vegetables on kitchen paper. Serve warm with Home-made Tomato Ketchup (see below).
Home-made Tomato Ketchup
2 tbsp oil
2 shallots, chopped
3 garlic cloves, chopped
2 tbsp tomato puree
2 x 400g canschopped tomatoes
6 tbsp soft dark brown sugar
2 tbsp white wine vinegar
1. Heat the oil in a pan, add the shallots and garlic and cook gently for 5 minutes or until softened. Stir in the tomato puree, fry for 30 seconds, then stir in the tomatoes. Bring to the boil and bubble for 20 minutes or until most of the liquid has evaporated.
2. Cool slightly, then whiz in a blender or food processor until smooth. Return to the clean pan, season, then add the sugar and vinegar. Bring to the boil and simmer for 2 to 3 minutes, then cool.
Preparation time: 10 min Cooking time: 28 min Cals per serving: 145 Serves: 6
2. Cook at 220°C/200°C fan oven/Gas Mark 7 for 50 to 55 minutes or until the vegetables are tender and golden. Toss frequently and swap the tins over occasionally, so that the vegetables cook evenly.
3. Drain the vegetables on kitchen paper. Serve warm with Home-made Tomato Ketchup (see below).
Home-made Tomato Ketchup
2 tbsp oil
2 shallots, chopped
3 garlic cloves, chopped
2 tbsp tomato puree
2 x 400g canschopped tomatoes
6 tbsp soft dark brown sugar
2 tbsp white wine vinegar
1. Heat the oil in a pan, add the shallots and garlic and cook gently for 5 minutes or until softened. Stir in the tomato puree, fry for 30 seconds, then stir in the tomatoes. Bring to the boil and bubble for 20 minutes or until most of the liquid has evaporated.
2. Cool slightly, then whiz in a blender or food processor until smooth. Return to the clean pan, season, then add the sugar and vinegar. Bring to the boil and simmer for 2 to 3 minutes, then cool.
Preparation time: 10 min Cooking time: 28 min Cals per serving: 145 Serves: 6
serving amount
serves: 6
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