‘Rosemary & thyme coated crispy carrots, beets & sweet potato’
After another seriously long and quite exhausting week with incredibly early hours, today is the first day I get to slow down. These easy baked veggie chips are infused with herbs ala provence, black pepper and salt and are fabulously crunchy. However you could use other spices such as ground cumin or chili powder and substitute olive oil for coconut oil. They are light and healthy, a perfect evening snack on a rainy day. The key is to allow the vegetables to sweat before baking that allows them to release their natural juices, this allows them to retain a better shape and crunch.
A chip is nothing without its dip– I’ve made a creamy flavourful dip from ricotta, feta and lemon juice that is a comforting balance with each sweet chip. For this recipe, you can use whatever veggies you have in the refrigerator, such as parsnips, celery root or colourful beets. Have a wonderful sunday!
Preheat oven to 150 degrees celsius. Wash all vegetables, leave skin on. Using a handheld slicer or an incredibly sharp knife, slice the vegetables as thin as possible. The next step is the most important step to ensure the colour and crunch: In 2 bowls (1 bowl for the red beets so they do not stain & another for the carrots and sweet potatoes) toss veggies with olive oil and sea salt. Let the vegetables sit in the oil and salt until they release their natural juices, about 15-20 minutes.
Toss the vegetables again and drain off the liquid. Add the herbs and toss gently again. Place vegetables in a single layer on a baking tray that is lined with baking sheet. Bake for about 50 minutes until crisp. Let them cool before serving and add black pepper and more salt if needed.
To make the dip, mix together some salty feta cheese with creamy ricotta and a bit of lemon juice for acidity.