Bah. Not amused. I have a sore throat.
I could grumble and moan for some time about how unhappy I am about this but I have to admit there is a slight bright side: I have an excuse to eat one of my very favourite foods. Crisps!
I know that many people suffering from sore throats crave cooling, soothing ice-cream to ease their pain but I don’t. Scratchy foods make me feel better. Dry toast, crackers, cereal and, most of all, rough salty crisps.
The following root vegetable crisps are a little healthier than the average potato chip for not only are they made from a colourful selection of different vegetables, they are also oven-baked.
That means I can eat more, right?
Root Vegetable Crisps
Selection of root vegetables (I’ve used carrots, parsnips, beetroot and turnip)
Vegetable oil (I used sunflower)
- Pre-heat oven to 200 oC.
- Unless you are a sushi chef, you’ll need to use a mandoline to very finely slice the vegetables – length-ways for long vegggie, width-ways for rounded ones.
- Spray or brush the vegetables with the oil and lay out on baking sheets.
- Bake in the oven for 15-10 minutes until golden, turning halfway through.
- Remove from oven and spread out on a rack. Crisps will crisp up as they cool.
- Sprinkle with salt to serve.