The FODMAP Friendly Kitchen Cookbook: 100 easy, delicious, recipes for a healthy gut and a happy life by Hatcher Emma

Author:Hatcher, Emma [Hatcher, Emma]
Language: eng
Format: epub
ISBN: 9781473641488
Publisher: Hodder & Stoughton
Published: 2017-01-11T16:00:00+00:00

Baked veggie crisps

SERVES 4–6

GATHER

2–3 tbsp olive oil

1 tsp sea salt

3 large carrots, peeled or scrubbed

3 large parsnips, peeled or scrubbed

1 turnip, peeled or scrubbed

Please don’t think I’m mad when you’ve got three big trays of sliced veg to go in the oven – these shrivel up to crispy, salty morsels and because they taste so good, they’re eaten quickly, and you want lots! Slicing the veg takes a little bit of time to do, but grab a friend, put some music on and have a chat – more hands make light work.

MAKE

Preheat the oven to 150°C (gas 2) and line three trays with baking parchment. Lightly coat the paper with oil and sprinkle with flaky sea salt. Using a mandolin or V slicer, cut the carrots, parsnips and turnip lengthways into paper-thin slices. Place the veg in a single layer on the trays, brush with a little more oil, add a sprinkle of sea salt and bake, for 1½ hours, or until crisp.

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