Baked vegetable chips

Difficulty:  Easy

Serves:  8 at home or 30 tastes in the classroom

Fresh from the garden:  parsnips, carrots, beetroot, pumpkin, kale, asparagus

Equipment

  • chopping board & non-slip mat
  • cook’s knife
  • peelers
  • baking trays
  • non-stick baking paper
  • tongs
Ingredients

  • 1 parsnip
  • 1 carrot
  • 1 beetroot
  • ¼ pumpkin
  • kale
  • olive oil spray
  • sea salt
What to do

  • Preheat the oven to 180oC.
  • Wash all the vegetables and scrub to remove all the dirt.
  • Use the vegetable peeler to cut long thin strips of each of the vegetables.
  • Tear the kale leaves into 4 cm square pieces.
  • Line the baking trays with baking paper and spray with olive oil.  Lay the vegetable slices in a single layer on the baking trays and spray lightly with olive oil.  
  • Bake for 7 minutes.  Remove the trays from the oven.  Turn the slices over with tongs and put the trays back in the oven for another couple of minutes to crisp up.
  • Remove from the oven and sprinkle with sea salt before serving.
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