Friday, January 29, 2010
Slow roasted veggie chips
We had a variety of root vegetables from the farmer's market: red beets, yellow beets, parsnip, sweet potatoes, carrots.
It was very easy and simple to slow roast them.
For a start preheat the oven to 325 F.
Wash, fully or partially peel the roots and cut them in thin big pieces, preferably round and even. Go for 2-3 mm pieces, knowing that the more water a vegetable has (like beets) the thicker you can cut.
Spread on a baking sheet with some sea salt, olive oil and fresh ground pepper and roast for an hour, or until they turn crisp.
Use as chips, with or without dip or add to salad or soup instead of croutons. The taste is very deep and earthy and goes very well with winter moods and need for comfort food.