Hi. You don’t really need a recipe to make these roasted root vegetable crisps. Just get yourself some sweet potatoes, big fat ones and some Jerusalem artichokes again the biggest you can find and not to knobbly if possible! The amount you make is up to you, they are best cooked and eaten the same day. You will also need a mandolin slicer (easy to get hold of in good cook shops and you don’t need the expensive types, a good quality hand held sort does the job brilliantly). A roll of baking parchment/greaseproof paper and a little olive oil and a couple of flat baking trays.
Turn the oven onto a low heat about 120℃ – 125℃ / gas mark ½- ¾
Clean up your roots under a cold running tap using a vegetable brush or clean scourer to wash off any mud and dry really well with a clean tea towel.
The delicious Jerusalem artichoke is the fraud of the root vegetable world. It does not come from Jerusalem and is not related to the globe artichoke. It is also know as the sun root, sun choke, earth apple or topinambour.
They originate from North America and were brought to Europe in the 16th century making there way into Britain via Holland in the 17th century.
Surprisingly they are the tubers from a type of sunflower ‘Helianthus tuberosus’, easy to grow in the garden, producing not only a delicious tuber but also very pretty yellow flowers that can be used as ‘cut flowers’. The plants can get very tall, reaching up to 10ft, so they can make good windbreaks in a kitchen garden. They can be planted in the spring and harvested when the leaves start to wither in the autumn. Some say they are best harvested after the first frost. I’m definitely going to be planting these in the veg patch this year. Flowers and food!
I used about 400g of sweet potato and about 250g of Jerusalem artichoke, that made a nice basketful, a healthy snack for four or two in our case. Louisa is on half term and revising for her mocks and we managed to scoff the lot quite easily!
Put the Jerusalem artichoke slices into one bowl and the sweet potato slices into another bowl. Add a very little olive oil into each bowl and massage this over the slices gently with your fingers. Work quite quickly as the jerusalem artichoke and the sweet potato have a tendency to discolour fast after slicing. A little squeeze of lemon juice will help to prevent this if you have some handy. We seasoned the slices with a little flaky sea salt and freshly ground black pepper, but not essential as the roasted roots taste delicious without any extra flavour enhancements. Their true sweet taste shines through in the roasting process with very little help!
Place the jerusalem artichoke slices onto a baking parchment covered baking tray and like wise with the sweet potato slices. You will need to do this in batches and cook the JA for about 40-50 minutes and the SP for about 35-40 minutes. As all ovens cook at slightly different temperatures just keep an eye on them, its a good idea to check them after 30 mins so that they do not over brown. Also set a timer, so you can get on with other things whilst they are roasting.
Making home made root vegetable crisps is easy and quick to prepare but a little patience is needed whilst they cook, but they are well worth the wait.
Experiment with other root vegetables like beetroot and parsnip. I am going to have a go today at turning swede and apples into home baked crisps; also torn up kale leaves work brilliantly too.
Once out of the oven the crisps will get crispier as they cool. Just let them do this on the baking parchment whilst you roast the next batch. Its always advisable to test a few at this stage just to make sure they taste ok!!
These crisps are best eaten the minute they have cooled, just pop them into a basket or bowl and enjoy!
This is the type of mandolin slicer that I use. Just watch your fingers when you get to the end of slicing a vegetable and always concentrate on the task unlike me. When I was slicing up some beetroot last week using this kitchen gadget I just caught the tip of my thumb, ouch! But I have to say it was not the mandolins fault. It was mine for looking out of the kitchen window whilst still slicing watching one of my daily visitors. The purple sprouting broccoli pecker!
And here is! the chubby ‘tea leaf” he looked so funny all fluffed up taking a bath. There was a lot of water in the bird bath before he took a dip. The black crates behind him are covering the purple sprouting broccoli plants to stop him getting in and hopefully giving them a chance to recover. Thats probably why he looks so perplexed, bless him!
Thanks for dropping by, its fun making crisps, just use a low oven, finely slice your veg and experiment, towards the end of the cooking time you could sprinkle over some spices of your choice (maybe a few cumin seeds or caraway seeds)…….. Have a great day!
I’ll be posting a recipe for a delicious rhubarb, orange and bay leaf cordial next week so pop back soon… Have a lovely week end.