Vegetable Crisps

morwenna

Slice apples very finely, put on a baking tray and bake at Gas mark 2 for 15 minutes until they are crispy.

IHTH

Lotus-eater

I saw a recipe on the net for CC's and thought I would have a go, it says cut into 1/4 inch rounds and spray a little oil on a tray, season and bake at 177oC for about 10 mins each side until they go brown on the edges.......... Well mine haven't (gone brown) the ovens still going and I've just found a recipe on weight watchers http://www.weightwatchers.co.uk/food/rcp/index.aspx?recipeId=7012772
which says you have to roast them for 1 1/2 to 2 hours!!

I'm a bit p1ssed off, I don't mind having the oven on for 20 mins, but not 2 hours for some crisps. :rolleyes:

Advice please...

Just turned up the oven and now I have some burnt ones, that didn't work then :rolleyes:

Pink.

Hi Lotus-eater,

I'm not quite sure what you can do to save your batch, but when I've cooked them in the past it's always been on a high heat for around 10 - 15 minutes. I always slice them very finely using a potato peeler or cheese slicer so I think that cutting them 1/4" was possilby too thick for them to crisp up. Sorry not to be of more help.

Pink

Lotus-eater

Thanks Pink, that was exactly my thoughts, they were too thick, I went out and found another recipe that said exactly the same, just because of that

Oh well, try next time, I've got some white beetroot I've grown this year, I might try some of that sliced really thinly while the oven is still hot.
Do you spray with oil? I haven't got a sprayer, so I might have to put some olive (?) oil in a tray and move them around a bit.

Pink.

I put the slices into a bowl then pour on a little olive oil and add seasoning (garlic, black pepper etc whatever I have). Toss around using my hands to make sure it's all coated then bung it onto a baking tray and hope for the best.

Pink

Lotus-eater

They're in, I'll let you know

How long do you keep them and what in?

Pink.

Lotus-eater wrote: »

They're in, I'll let you know

How long do you keep them and what in?

Oh Good luck! Keep a close eye on them because they can burn very easily.

I don't keep them.......we're greedy gannets here and usually scoff them soon after they're cooked. If you do want to keep them put them into a tupperware/plastic/airtight type box lined with kitchen roll to absorb any excess moisture. (oh dear, Penny is going to have my guts for garters for mentioning the words kitchen roll ).

Pink

Lotus-eater

Well they are out, some bits got burnt, some (very few) went nice and crispy and most stayed soggy.

I think I'm giving up on these for the moment.

lauren_1

I find using the slicer on the grater and slicing up some parsnips, carrots and beetroot then deepfrying them gets them really crispy, also as a kid my mum would do the same to veg peelings, let them cool and shake off excess oil and sprinkle with sea salt.

Not a very healthy snack but nice indeed.

AlwaysAllie

I LOVE crisps but am trying hard not to eat them at the moment.

Tonight I tried to make vegetable crisps in the oven with mixed success so was hoping for some tips.....

I sliced them on the mandolin :eek: so they were even but did them on the thinnest setting - almost paper thin so I think the thicker one would be better?

I did courgette, carrot and parsnip - and a light mist of olive oil on the tray and on the top. I started off grilling them but they were burning too quickly :(and cooking very unevenly :mad: - some almost burnt and others not even coloured.

Continued in a moderately high oven and still not convinced I was doing it right:o

Anyone got a fool proof method?

I want to to potatoes and possibly apple and pear too so any ideas gratefully accepted!

AA