Vegetable crisps are a delicious healthy alternative to an unhealthy snack. I have a weakness for crisps so imagine my delight when I realised that I could make my own healthy crisps with seasonal vegetables and with no added preservatives or artificial flavourings…. Perfect for an early evening snack with your favourite tipple! Here I have used seasonal root vegetables and kale with a light herb seasoning to give them a lovely delicate flavour but not overpower them as the vegetables are delicious in themselves.
These vegetable crisps are super easy to make and can be baked in the oven or in a food dehydrator. The difference between the two is a personal preference. When baked in the oven they can be more flavoursome as they are lightly coated with olive oil, however, they can run a risk of burning so you have to keep an eye on them. In a food dehydrator they can take 5 hours to make but require no oil so are healthier. I love this method as I can prepare them in the morning and I can leave them without overcooking as they are on a timer and they are ready for our early evening drink on the patio! They also come out crispier this way.
However, if I want last-minute crisps then the oven is the way to go! When choosing a dehydrator I would go for a good value one to see if you enjoy this way of preparing food and then you can graduate to a more expensive and professional one later. You can purchase one here. Believe me you will love it as you will be able to make healthy snacks ranging from dried fruit, vegetables and raw energy bars. It doesn’t deplete the nutrients like cooking can.
So to make the vegetable crisps prepare the herb seasoning. A salt or herb grinder is perfect for this. You can buy a herb one already made but I prefer to make my own. Just add dried oregano, dried chilli, peppercorns and Himalayan rock salt.
Prepare your vegetables by peeling the root vegetables and slicing thinly with a sharp knife, potato peeler or mandolin.
If baking in the oven then add olive oil and 2 tablespoons of the ground herb mix, add your vegetables and coat. Place them on a baking tray or a special silicone crisp tray and place them in the oven for 15-20 minutes turning until lightly brown and crisp. For kale chips these should be either be cooked separately at a lower temperature or taken out at the higher temperature after 8 minutes. If you are making these vegetable crisps with a dehydrator then place the slices of vegetable on the trays of the dehydrator and then sprinkle with the herbs. Set the timer to 5 hours checking in between until they are crisp.
Delicious and nutritious, there’s no need to ever buy processed crisps again!
- 2 tablespoons dried oregano
- ½ teaspoon himalayan salt
- ¼ teaspoon ground pepper or 2 peppercorns
- pinch of chilli powder or 2 dried chillies
- ½ teaspoon paprika
- 3 tablespoons olive oil
- 1 sweet potato
- 1 small butternut squash
- 2 fresh beetroot
- 2 carrots
- Preheat the oven at 190˚C/375˚F.
- Make your herb seasoning by adding the ingredients to a bowl or a salt grinder. If baking in the oven then add the olive oil. If preparing in a dehydrator then omit the olive oil.
- Prepare the vegetables by peeling and slicing thinly with a sharp knife, mandolin or potato peeler.
- Toss the vegetables in the herb mix. If using a salt grinder you can directly grind the herb mix over the vegetables once placed on the baking tray or in the dehydrater.
- Bake in the oven for 15-20 minutes until golden brown. If preparing in the dehydrator then place the setting to 3 for 5-6 hours.
- You may use vegetables of your choice. if using kale or spinach leaves then I recommend cooking these separately at a lower temperature of 150˚C/300˚F