About this recipe: Oven-baked crisps are not only healthier than those that are fried, their flavour is fresher and more concentrated too. Here, thin slices of beetroot and potato are baked in a hot oven to make dippers for a spicy South-east Asian mixture. If possible, slice the vegetables with a mandolin to ensure they are all an even thickness.
folate, B1, C, niacin, copper, iron, potassium, zinc
*Parsnips and carrots also make delicious baked crisps.
*To give the vegetable crisps a spicy flavour, sprinkle them very lightly with garam masala or mild curry powder about 5 minutes before they are due to be taken out of the oven.
*For a spicy tomato dip, soften the shallot in the oil with 2 crushed garlic cloves, then stir in 1 tsp ground coriander and 1 tsp mild chilli powder. Add 200 ml (7 fl oz) passata and 1 tbsp clear honey, season with salt and pepper to taste, and simmer for 3–4 minutes or until slightly thickened. Allow to cool before serving, garnished with flat-leaf parsley.
*Beetroot, which was originally grown for its spinach-like leaves rather than the now more familiar dark red, swollen root, is related to the sugar beet. It has a sugar content similar to an apple. Beetroot is a good source of folate, a B vitamin essential, like the mineral iron, for healthy blood.
*Peanut butter can be made simply by grinding whole peanuts to a paste; most commercial brands add salt and sugar. Though peanut butter is high in fat, it is mostly the healthier monounsaturated type.
35 mins at 220°C is too long for the crisps. Mine were done in under 20 minutes. - 27 Jul 2015