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Recipes (Cont.)
Vegetable crisps
Ingredients
1 potato (or sweet potato, or any other root vegetable)
Olive oil (optional)
Sea salt and/or other seasonings of your choice (for example, smoked salt, dried
chilli flakes, paprika, dried herbs, vegetable seasoning)
Method
• Scrub the potato clean, then cut it into very thin (1½-3mm) slices. A mandolin
will do the job most uniformly, or use a sharp knife and carefully cut slices as
thinly as possible.
• As you are slicing the potato, put the slices immediately into a bowl of cold
water.
• Wash and rinse the slices until the water stays clear. Then dry the slices in a
clean tea towel, or spin them in a salad spinner.
• Arrange the slices in a single layer on a dinner plate lined with paper towel,
making sure the slices do not touch each other.
• Sprinkle the slices with a little salt, or any other seasoning of choice.
• Brushing the slices with a little olive oil before seasoning is not necessary for a
crispy result, but will give a richer taste.
• Microwave the slices at 100% power for 3 minutes, then flip them over and
microwave at 40% for another three minutes. As the crisps are starting to crisp
and brown, remove them immediately.
• Continue cooking the remaining crisps at 40% power in 1 minute intervals until
crispy and golden.
• Transfer cooked crisps to a bowl and repeat the steps above for the remaining
batches.
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