root chips

I was recently looking up what the food trends for 2015 are. One of the trends I discovered was that this year is going to be all about root vegetables. This means we get to look forward to restaurants dishing up things like carrot mash or parsnip chips (fries). So, with this in mind, I was inspired to create a dish using 3 of my favourite root vegetables. Parsnips are one of them, and are something I’ve always loved. I’ve said before how they’re often sadly over looked even though they’re such a delicious vegetable. This time, I decided I had to incorporate them into a recipe worthy of celebrating as part of a new food trend – root chips.

Combining them with carrots and sweet potatoes, I made this recipe as the the perfect side dish for when you’re craving some chips and want to make something a bit different to serve up with a burger. With a slightly sweet taste, soft texture and lightly crisp outside, these chips are my idea of heaven. I’m surprised that I hadn’t actually made them before, as I could now quite easily call them a favourite side dish. Being so easy to make, they’re perfect for pairing with an easy weeknight meal or as something to enjoy on a weekend.

root chips

serves 4-6

ingredients

2 carrots (250g)

2 sweet potatoes (475g)

2 parsnips (300g)

1 tbsp oil of choice

salt and pepper, to taste

method

PREHEAT YOUR OVEN TO 225 C / 437 F

1. Firstly, peel your vegetables. Then, chop each one in half lengthways. Next, chop each half between 4-8 times until each vegetable is into thin, chip sized shapes.

2. Depending on the size of your oven/baking tray, scatter the vegetables between 1 or 2 baking trays. Then, drizzle with the oil and top with salt and pepper. Shake the tray and toss the vegetables so that they are evenly covered in the oil and seasonings.

3. Place the chips into the oven and cook for 25-30 minutes until the vegetables are soft, but slightly crisp on the outside. Then, remove from the oven and serve.