Crisps are a delicious snack, and there are endless options to choose from when it comes to flavour: There’s everything from salt-and-vinegar or Guinness-flavoured crisps to prawn cocktail.
One of the clever — and dangerous – tricks crisp makers use to sell more product is to make them so delicious, you can’t stop at one.
It’s no surprise that crisps are bad for you: They contain a lot of fat and flavour enhancers — which is why you can’t stop eating them.
Those “healthy” crisps at the supermarket made out of vegetables other than the potato, such as carrots or beetroot, aren’t better for you — at least as long as they have been deep-fried in hot oil.
But there is a way of having it both ways — having your crisps and eating them too, so to speak: By making them yourself at home.
Take some carrots, parsnips or sweet potatoes, cut them into thin slices, sprinkle some salt over the slices and then leave them to dry out for around 10 minutes. Then put them on a baking tray, cover them in a thin sheet of oil and add herbs such as thyme, oregano and pepper — but don’t add any more salt! Place the tray in the preheated oven and bake at 100 degrees Celsius for between 30 and 60 minutes.
Open the door of the oven a few times over the course of this drying period, to make sure all the moisture disappears. Afterwards, let them cool — otherwise, they won’t be satisfyingly crispy enough. – dpa
