Root vegetable chips
Photo by Tam West
The kids’ (and grownups') favourite snacks are much more fun and a little healthier when they’re homemade.
- Preheat oven to 170C. Peel a selection of root vegetables (agria potatoes, various kumara, parsnip, beetroot) then use a mandolin to slice them very thinly. Spread out onto a clean tea towel and dry them thoroughly.
- Toss them in a bowl with a drizzle of olive oil, lay onto baking trays lined with baking paper and season accordingly (try sea salt flakes, ground black pepper, chipotle salt, a herb salt, etc).
- Bake so they cook and crisp evenly. You may have to move them around, and flip them. Each vegetable will crisp up at a different rate, so best to use separate trays.
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