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vegetable crisps
i bought vegetable crisos from boots the other day (parsnip, potato, beetoot lghtly salted) and very yummy... is there any recipes out there where i can make my own vegetable crisps? has any one tried them and their verdicts?
many thanks xx
many thanks xx
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There are recipes out there:
http://www.completerecipes.com/150550.htm
I think the answer is frying though and to make them healthy you would have to do as the the people who manafacture them do - ie cook them in the healthiest oil possible!!
The link before at least suggests helpful stuf like not overloading the fryer - so the crisps are crispy and not soggy! Best of luck!
http://www.completerecipes.com/150550.htm
I think the answer is frying though and to make them healthy you would have to do as the the people who manafacture them do - ie cook them in the healthiest oil possible!!
The link before at least suggests helpful stuf like not overloading the fryer - so the crisps are crispy and not soggy! Best of luck!
Baked Zucchini Chips
2 medium zucchini, cut into 1/4-inch slices
1/2 cup seasoned dry bread crumbs
1/8 teaspoon ground black pepper
2 tablespoons grated Parmesan cheese
2 egg whites
Preheat the oven to 475 degrees F (245 degrees C).
In one small bowl, stir together the bread crumbs, pepper and Parmesan cheese. Place the egg whites in a separate bowl. Dip zucchini slices into the egg whites, then coat the breadcrumb mixture. Place on a greased baking sheet.
Bake for 5 minutes in the preheated oven, then turn over and bake for another 5 to 10 minutes, until browned and crispy.
Metric:
2 medium zucchini, cut into 1/4-inch slices
60 g seasoned dry bread crumbs
0.3 g ground black pepper
10 g grated Parmesan cheese
2 egg whites
Microwave Potato Chips
1 tablespoon vegetable oil
1 potato, sliced paper thin (peel optional)
1/2 teaspoon salt, or to taste
Pour the vegetable oil into a plastic bag (a produce bag works well). Add the potato slices, and shake to coat.
Coat a large dinner plate lightly with oil or cooking spray. Arrange potato slices in a single layer on the dish.
Cook in the microwave for 3 to 5 minutes, or until lightly browned (if not browned, they will not become crisp). Times will vary depending on the power of your microwave. Remove chips from plate, and toss with salt (or other seasonings). Let cool. Repeat process with the remaining potato slices. You will not need to keep oiling the plate.
Metric:
15 ml vegetable oil
1 potato, sliced paper thin (peel optional)
3 g salt, or to taste
2 medium zucchini, cut into 1/4-inch slices
1/2 cup seasoned dry bread crumbs
1/8 teaspoon ground black pepper
2 tablespoons grated Parmesan cheese
2 egg whites
Preheat the oven to 475 degrees F (245 degrees C).
In one small bowl, stir together the bread crumbs, pepper and Parmesan cheese. Place the egg whites in a separate bowl. Dip zucchini slices into the egg whites, then coat the breadcrumb mixture. Place on a greased baking sheet.
Bake for 5 minutes in the preheated oven, then turn over and bake for another 5 to 10 minutes, until browned and crispy.
Metric:
2 medium zucchini, cut into 1/4-inch slices
60 g seasoned dry bread crumbs
0.3 g ground black pepper
10 g grated Parmesan cheese
2 egg whites
Microwave Potato Chips
1 tablespoon vegetable oil
1 potato, sliced paper thin (peel optional)
1/2 teaspoon salt, or to taste
Pour the vegetable oil into a plastic bag (a produce bag works well). Add the potato slices, and shake to coat.
Coat a large dinner plate lightly with oil or cooking spray. Arrange potato slices in a single layer on the dish.
Cook in the microwave for 3 to 5 minutes, or until lightly browned (if not browned, they will not become crisp). Times will vary depending on the power of your microwave. Remove chips from plate, and toss with salt (or other seasonings). Let cool. Repeat process with the remaining potato slices. You will not need to keep oiling the plate.
Metric:
15 ml vegetable oil
1 potato, sliced paper thin (peel optional)
3 g salt, or to taste
Potato Chips
4 medium potatoes, peeled and sliced paper-thin
3 tablespoons salt
1 quart oil for deep frying
Place potato slices into a large bowl of cold water as you slice. Drain, and rinse, then refill the bowl with water, and add the salt. Let the potatoes soak in the salty water for at least 30 minutes. Drain, then rinse and drain again.
Heat oil in a deep-fryer to 365 degrees F (185 degrees C). Fry potato slices in small batches. Once they start turning golden, remove and drain on paper towels. Continue until all of the slices are fried. Season with additional salt if desired.
Metric:
852 g potatoes, peeled and sliced paper-thin
55 g salt
945 ml oil for deep frying
4 medium potatoes, peeled and sliced paper-thin
3 tablespoons salt
1 quart oil for deep frying
Place potato slices into a large bowl of cold water as you slice. Drain, and rinse, then refill the bowl with water, and add the salt. Let the potatoes soak in the salty water for at least 30 minutes. Drain, then rinse and drain again.
Heat oil in a deep-fryer to 365 degrees F (185 degrees C). Fry potato slices in small batches. Once they start turning golden, remove and drain on paper towels. Continue until all of the slices are fried. Season with additional salt if desired.
Metric:
852 g potatoes, peeled and sliced paper-thin
55 g salt
945 ml oil for deep frying
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