hands up if you’ve ever made homemade crisps?
It would be rude not to make vegetable crisps with my new Ninja Foodi right? I couldn’t recommend a kitchen gadget anymore than this baby. It has changed my life in so many lovely little ways.
The amount of different functions is great. You can air fry, pressure cook, roast, bake, saute, grill, slow cook, make a one pot meal, and steam! What can’t it do? It’s stylish and looks fabulous on my kitchen counter, and it super simple to use, and most importantly clean.
Anyway, back to the crisps. Vibrant in colour and flavour, they’re a healthier alternative to crisps that are usually fried. They’re so easy to make, just watch your fingers if you are slicing the vegetables using a knife. I used the slicer attachment of my food processor to avoid decapitating my fingers. Tom will tell you how clumsy I am with a knife!
I used smoked paprika, as I am a huge fan, and it gives a lovely smoked flavour. But should you not like paprika, or not have any in the cupboards, ground cumin will also do the trick. Let me know how you get on!
takes approx. 20 minutes
2 parsnips (peeled)
2 carrots (peeled)
2 sweet potatoes (peeled)
2 beetroots (peeled)
4 tablespoons of olive oil (I used Raw Vibrant Living’s )
1 teaspoon of smoked paprika
generous pinch of salt pinch of pepper
1. If using your oven preheat to 180°C/350°F, or alternatively switch on your air fryer or ninja foodi.
2. Thinly slice your vegetables using a mandoline, knife (be careful), or slicing blade attachment of your food processor (I used this).
3. Place the sliced vegetables into a large bowl, and drizzle with the olive oil and add the smoked paprika, salt and pepper. Make sure the slices are as evenly covered as possible.
4. If using oven, line a couple of baking trays and scatter the vegetable slices onto them. Place in oven for approx 15-20 minutes until the edges start to curl up and they turn into crisps.
5. Leave crisps to cool and continue to crisp, before seasoning with another pinch of salt and enjoy. I also seasoned with some dairy free cheese flavour infused with Chilli from Good Carma Foods and then dipped the crisps in my favourite spicy mayo from Rubies in the Rubble .
Store in airtight container and consume ideally the same day, but they should last for a couple of days.
Enjoy! – share and tag your creations with me on Instagram @whatluceeats