Vegetable crisps make for some tasty snacking. These are salty, crispy and very addictive! And they are so easy to make, all you need is some vegetables, a bit of olive oil, a pinch of salt and an oven.
1 large handful baby spinach leaves
2 stalks of curly kale
2 tablespoons olive oil
Pinch of salt
1. Preheat the oven to 175 degrees.
2. Wash the kale and spinach thoroughly and pat them dry.
3. Leave the vegetables on paper towels. The key is to ensure there is no moisture left on them so that the crisps turn out actually crispy. You can put them in a warm place for a few minutes, pat them dry with tissue or give them the once over with a hairdryer if you are feeling adventurous.
4. Tear the kale into bite sized pieces.
5. Thinly slice the beetroot using a mandolin.
6. In a bowl, scoop and toss the vegetables together with the olive oil and ensure that the individual pieces are properly covered. Especially with the curly kale, this might be challenging!
7. Line a tray with baking paper.
8. Arrange the vegetables in a single layer on the baking sheet and sprinkle with salt. You are best off doing batches of the same vegetables before moving on to another vegetable due to differing cooking times.
9. Bake the vegetables until crisps. For the kale, this takes around 10 minutes, the spinach around 12 minutes and the beet around 20 minutes (turn halfway). Check them regularly to ensure they do not burn and take them out when you can see discolouration.
10. Leave to cool slightly and enjoy immediately.