Homemade crisps

9 Dec 2014

It’s no mystery that Brits love their crisps… but have you own tried making your own crisps from fruits and vegetables? If you love the crunchiness of crisps, but not the unhealthy factor, these are certainly worth a try. They’re very easy to make – simply slice your choice of fruit / veg thinly, put them on a baking tray lined with baking paper (or a silicon tray if you have one), and bake until dry and crispy. They will keep for 3 days stored in an airtight container. The perfect solution to your crisps craving but with only a fraction of the calories and fat!

Some flavour ideas for you:

Spiced Apple Crisps – slice 2 apples (slice thinly, and cut out the core with a mini cookie cutter to make the slices look pretty), and toss in a teaspoon of cinnamon and 1/2 a teaspoon of nutmeg. Bake for about 1 hour at 110 degrees Celsius (gas mark 1/2 or 200 degrees F)

Pear Crisps – slice a pear very thinly (or using a mandolin), and lay on baking tray. Bake for about 45 – 60 minutes at 110 degrees Celsius (gas mark 1/2-1 or 220 degrees F)

Curried Carrot Crisps – taking a large carrot, peel strips with a peeler. Top the strips in a teaspoon of olive oil and 1/2 teaspoon of curry powder. Bake at 175 degrees Celsius (gas mark 4 or 350 degrees F) for about 15 minutes

Sweet potato, beetroot and parsnip crisps  – Peel a large sweet potato and parsnip and discard the outer peel. Slice beetroot into thin circles. Slice the sweet potato and parsnip into crisp shapes using a peeler or mandolin. Make a spice mix by adding 1/2 teaspoon salt, 1/2 teaspoon sugar, 1/4 teaspoon turmeric and 1/4 teaspoon paprika to a small bag (e.g. sandwich bag). Add a tablespoon of olive oil, and toss the vegetables in the spice mix until evenly covered. Lay the veggies on the baking tray and bake at 175 degrees Celsius (gas mark 4 or 350 degrees F) for about 15 minutes

Pineapple Chips – slice the pineapple into thin rounds, and pop them in the oven on ‘dry’ function if you have one, or about 100 degrees Celsius (gas mark 1/2) for about 1.5 hours



The post Homemade crisps appeared first on Expert Dietitian.


Annemarie Aburrow

Annemarie graduated from the University of Southampton in 2003 with a first class honours in Physiology with Nutrition. She went on to study a Postgraduate Diploma in Dietetics at Cardiff Metropolitan University, leading to registration as a Dietitian. Between 2005 and 2013, Annemarie worked for the NHS in a wide variety of clinical and community roles. More recently, she has specialised in health promotion and prescribing support. She has particular experience in obesity management (both adults and children), diabetes, nutrition for the under 5s and nutritional supplement prescribing. In 2013, Annemarie left the NHS to set up her private practice 'Expert Dietitian'. She now works as a freelance Dietitian, offering private consultations in Hampshire, telephone and Skype appointments, corporate nutrition consultancy and bespoke training. She has a growing portfolio of project work, including working with her local council to provide nutrition training and expertise to Early Years settings, article writing, work with schools and running training/workshops. Annemarie is a member of the British Dietetic Association (BDA) and is registered with the Health and Care Professions Council (HCPC).

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