Roasted Vegetable Chips

June 18, 2015

It's movie time!

I believe I have the worst eating behavior at movie marathons because I always eat up all my food before a film even starts rolling. So what I do to make sure that it gets through at least the first ten minutes is I make a huge load of spicy roasted vegetable chippies! 

I normally just go for a carrot-sweet potato combo, but this time, I included some string beans and eggplants that were actually excess ingredients of a previous meal. And the 2 plantains you see in the photo? I made a good bowl of curry chips out of them too! Here's how you make 3 combinations of the best movie snacks ever.

xx






Ingredients


Set 1:
String beans and chopped eggplant

Set 2:
Wedged carrots and sweet potatoes
Dash of dried herbs (thyme, rosemary, oregano), cinnamon, chili powder and flakes

Set 3:
Plantain coins
Dash of curry powder, paprika, coconut sugar

For all 3 sets:
Drizzle of olive oil
Sea salt and black pepper

Method

1.)   Preheat oven to 200 degrees Celsius.
2.)   In a bowl, mix olive oil, salt, and pepper with your set of choice. Do this until all the pieces are evenly coated.
3.)   Scatter them onto a pan and roast them up in the oven for their respective cooking times:
·         Set 1 – 30 min
·         Set 2 – 40 min
·         Set 3 – 15 min (flip the coins in halftime)
      (While waiting for the chips to cook, you can prepare any dip that you like. This one is a relish of mango, tomato, onion, and parsley.) 
4.)   Transfer the chips on a plate and let cool for a few minutes before consuming.

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