Root Vegetable Oven Chips (vegan, vegetarian, paleo, gluten and dairy free)

OLYMPUS DIGITAL CAMERASo this is what happens when you throw a dinner party and you ask to advise if there are any food allergies or requirements to cater for! At first it seems rather daunting…so, no dairy and animal product and no wheat, eggs, legumes and refined starch…lucky for all, the Mediterranean Diet is so wholesome and complete that it can happily and easily accommodate all preferences, you just need to use your imagination and experiment a bit. I always like to kick-start parties with a the cork of a Prosecco bottle popping and what goes better with its bubbly nature than salty oven baked potato chips? I did’t have to think too hard to come up with the idea of replacing the good old potato with nutritious root vegetables. Jerusalem artichokes, celeriac and sweet potatoes, lightly coated in luscious extra-virgin olive oil turn out to be the ultimate accompaniment for pre-dinner drinks, with their subtle salty and peppery flavour and delightful crunch, they will tickle your appetite, regardless of your dietary restrictions!

INGREDIENTS, serves 4

1 medium sweet potato, scrubbed and thinly sliced

4-5 Jerusalem artichokes, scrubbed and thinly sliced

1/3 celeriac, peeled and cut into thin half moons

4 tablespoons of extra-virgin olive oil

a few thyme sprigs

salt and black pepper for seasoning

HOW TO

1. Heat up your oven to 200 C (390 F)

2. Line and oven tray with baking paper

3. Place all the prepared vegetables in a large bowl. Add seasoning and herbs and toss well with your hands to coat all the pieces with the oil. 

4. Place the vegetables in the tray in one layer and bake for 20-25 minutes or until crunchy and golden.

OLYMPUS DIGITAL CAMERA

Silvia’s Cucina the cookbook is now available in stores and online!

9781921383373

7 thoughts on “Root Vegetable Oven Chips (vegan, vegetarian, paleo, gluten and dairy free)

  1. Help!!
    I have roasted sliced sweet potatoes
    Literally hundreds of times to make chips
    They never get firm and crunchy
    They get mushy !!!

    • Hi Sandra, yes, sweet potatoes can be a little trickier. I find that if I slice them thinly and keep the skin on, they are more likely to get a bit of a crunch around the edged. Jerusalem artichokes are the true revelation here, they crunch up just like potato chips.

  2. Pingback: Root Vegetable Oven Chips (vegan, vegetarian, p...

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s