Crunchy, salty and sweet! Absolutely delicious baked red sweet potato chips. A gorgeous gluten free snack or side dish.
Red sweet potatoes have a lovely flavour and when the skin is left on there is a lovely crunch and chewiness that adds to the texture.
They can be a bit more expensive than the orange sweet potatoes but if l buy the really large funny shaped ones they are often quite cheap.
Wash the outside of the potato really well and then slice into chips with a sharp knife. I like to slice them length ways so the chips are really long. Place on a tray line with baking paper and drizzle with olive oil. Top with a generous sprinkle of sea salt. Place in a hot oven (200 degrees celcius) and bake until golden. You can turn them once while cooking if desired. Serve straight away and top with extra salt if desired.
A colourful array of delicious organic vegetables combined to create a wonderful side dish for you to enjoy. Use your imagination when cooking up a baked vegetable dish and be rewarded with flavour, texture and whole food goodness.
Buying organic veggies is taking my creativity in the kitchen to a whole new level. I am loving eating the seasonal organic veggies l am buying and admit that some of them l wouldn’t normally have bought but now am loving the variety it is bringing to my diet. The cost of the veggies places a new importance on using all of them and being thrifty is inspiring me to try new combinations with the reward being an ever expanding menu.
The ingredients in this dish are carrot, broccoli, leek, beetroot, daikon, asparagus and beet greens seasoned with olive oil, pink rock salt and black pepper. I baked the dish uncovered in a 180 degree celcius oven and turned them a few times.
Use your imagination and use up the veggies you have. Roasting the veggies brings out a sweetness in them that l love.