Homemade vegetable crisps
Autumn is in the air, and what better way to embrace the season than by indulging in a healthy and visually appealing snack? Straight from the ThreadBear Kitchen, we present the delightful Leafy Crisps! Not only are they incredibly simple to make, but they also make a fantastic addition to a wholesome soup or a dip. Plus, they’re a healthier alternative to regular crisps, made without a drop of oil!
- Potatoes (sweet potatoes can also be used)
- Beetroots (optional)
- Paprika for an autumnal touch (optional)
- Sea salt to taste
- Twiglets for garnish (optional)
- Preheat your oven to 180°C.
- Using a mandolin, slice the potatoes (and beetroots if you’re using them) very thinly.
- Employ a leaf-shaped biscuit cutter to cut out leaf shapes from the slices.
- Arrange the leaf-shaped slices on a baking tray.
- Place the tray in the preheated oven and bake for approximately 10 minutes. Keep a close eye as they can turn brown quickly.
- For an extra autumnal flair, sprinkle some paprika over the crisps.
- Once the crisps are baked to perfection and start to curl up like real leaves, remove them from the oven.
- Sprinkle sea salt to taste.
- For a perfect autumn presentation, serve them atop a thick, hearty soup and garnish with a couple of twiglets. Alternatively, they are fantastic for dipping into some fresh guacamole.
Not only are these Leafy Crisps utterly delicious, but they also capture the essence of autumn with their leafy shape and delightful crispness. This easy and healthy recipe is sure to become an autumn favourite!