Vegetable crisps with peanut dip

Vegetable crisps with peanut dip

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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.

Norma MacMillan

Ingredients
Serves: 4 

  • Spicy peanut dip
  • 2 tsp sunflower oil
  • 1 large shallot, finely chopped
  • 1 garlic clove, crushed
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • 55 g (2 oz) crunchy peanut butter
  • 1 tbsp light soy sauce
  • 1 tbsp clear honey
  • 1 tbsp lemon juice
  • Vegetable crisps
  • 2 medium-sized potatoes, about 340 g (12 oz) in total, scrubbed
  • 3 medium-sized beetroot, about 340 g (12 oz) in total, scrubbed
  • 2 tbsp sunflower oil
  • ½ tsp sea salt flakes

Method
Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

  1. To make the dip, heat the oil in a small saucepan over a moderate heat, add the shallot and garlic, and fry, stirring frequently, for 3–4 minutes or until the shallot has softened and is starting to turn golden.
  2. Stir in the cumin and coriander, and cook for a few more seconds, then add the peanut butter, soy sauce, honey and 4 tbsp water. Stir over a gentle heat until the ingredients are smoothly combined. Remove from the heat and mix in the lemon juice. Spoon into a small bowl, cover and set aside in a cool place while preparing the crisps.
  3. Preheat the oven to 220°C (425°F, gas mark 7). Cut the potatoes and beetroot into very thin slices, about 3 mm (⅛ in), preferably using a mandolin. Alternatively, use the fine slicing blade in a food processor, or slice as thinly and evenly as possible with a sharp knife.
  4. Put the potato and beetroot slices in 2 separate large bowls and add 1 tbsp sunflower oil to each bowl. Toss the vegetable slices until they are all coated lightly with oil, then spread them out, making sure they are in a single layer, on 3 large non-stick baking sheets (or on ordinary baking sheets lined with baking parchment). Sprinkle the slices evenly with the sea salt flakes.
  5. Bake for 35 minutes, turning the vegetables over frequently and swapping round the position of the baking sheets each time you turn the vegetables, until the potatoes are crisp and golden and the beetroot is firm but still slightly moist. Keep a close eye on the crisps towards the end of their baking time, to be sure they do not burn, removing them as soon as they are ready. Transfer to a wire rack to cool.
  6. To serve, place the bowl of dip on a large serving platter and pile the cooled crisps around it.

Each serving provides

folate, B1, C, niacin, copper, iron, potassium, zinc

Some more ideas

*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.

Plus points

*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.

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Reviews (1)

MaxHutchinson
0

35 mins at 220°C is too long for the crisps. Mine were done in under 20 minutes. - 27 Jul 2015

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