We all know that overindulging in salty snacks can be bad for our health, but when it comes to a good potato chip, what they say is true; it’s hard to stop at just one. Thankfully we don’t have to with this tasty (and healthy) spin on the classic potato chip from Leah Vanderveldt’s new cookbook, The New Nourishing. As a natural food expert and former MindBodyGreen food editor, Vanderveldt shares her vast knowledge of nutritious eating in this plant-based cookbook with over 100 flavorful, easy and creative recipes that redefine the boundaries for nourishing food.
Within the pages of this cookbook, you’ll find healthy alternatives for classic comfort foods like Chickpea Crêpes with Mushrooms and Thyme, Winter Roasted Veg Bowl with Honey Balsamic Dressing, Veggie Tacos with Five-seed Slaw, Planty Paella, Cauliflower Fritters with Tomato Chutney, Peanut Butter Cookies and Chocolate Bark with Dried Cherries and Almond Flakes, and more. These recipes boast lots of color, texture, and flavor in every bite.
So, feed your body and your soul with this satisfying recipe for Oven-Baked Rosemary Crisps/Chips from The New Nourishing.
OVEN-BAKED ROSEMARY CRISPS/CHIPS
DIY oven crisps/chips are way prettier than the ones that come in a package. I highly recommend using a mandoline for slicing your beetroots/beets and potatoes because if they’re not thin enough, they won’t crisp up. I mention salt to taste (instead of an exact amount) because I find it easier to use a salt shaker here to distribute the salt in smaller quantities.
2 small-medium beetroot/beets
1 sweet potato, white potato or purple potato
Olive oil, for brushing
1 tablespoon fresh rosemary leaves, finely chopped
Salt, to taste
2 baking sheets, brushed with oil
Hummus for dipping (use your favorite recipe or brand of hummus)
Preheat the oven to 190°C (375°F).
Slice the beetroot/beets and potato very thinly (preferably with a mandoline).
Arrange the individual beetroot/beet and potato slices on the prepared baking sheets, giving each slice plenty of space.
Lightly brush the vegetables with a little olive oil.
Sprinkle with the rosemary and season with salt to taste.
Bake in the preheated oven for 10–13 minutes, watching them carefully to make sure they don’t burn. Remove from the oven and let the crisps/chips cool on the sheets before transferring to a serving plate or bowl. Repeat with any remaining vegetables as necessary. Serve with a big bowl of hummus for dipping, if you like.
Recipe from The New Nourishing ©Leah Vanderveldt, 2017. Reprinted by permission of the publisher, Ryland Peters & Small and CICO Book.