Vegetable crisps

Name: Vegetable crisps recipe
Yield: 4
Ingredients: 2 large beetroots (we used red and yellow), plus 1 cup beetroot leaves (reserved from the bunch); 1 small (190g) carrot; 125g Jerusalem artichokes; 1 bunch kale; 1 medium celeriac; Olive oil, to brush; Honeycomb, to serve; Salt flakes, to serve

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by Skye Gyngell

Sep 26, 2022

"This is a very versatile recipe that works well with any starchy root vegetable and even some of the cabbage family (savoy cabbage and kale). This recipe uses beetroots, jerusalem artichokes, carrots and celeriac.”

2 large beetroots (we used red and yellow), plus 1 cup beetroot leaves (reserved from the bunch)
1 small (190g) carrot
125g Jerusalem artichokes
1 bunch kale
1 medium celeriac
Olive oil, to brush
Honeycomb, to serve
Salt flakes, to serve

Method

1.

Preheat oven to 120°C. Slice vegetables thinly on a mandoline. It doesn’t matter if you cut them lengthwise or crosswise, as long as they are evenly sliced and crisp thin. Pat dry between two paper towels.
2.

Spread vegetables evenly on baking trays, making sure no vegetables overlap (if they overlap they will not dry properly and will not get crispy). Each vegetable has a different cooking time, so it’s best to place them on separate baking trays.
3.

Sprinkle with salt flakes and brush with a little olive oil. Place trays in the oven and bake; they usually take between 1-2 hours depending on how strong your oven is, apart from the kale and beetroot leaves which take 30 minutes.
4.

Remove from oven when dried and crisp. For ultimate crunch, let them cool for a couple of minutes. Serve with a spoonful of honeycomb and a sprinkle of salt flakes.