Hey,
I am currently on a search for healthy vegetable crisp snacks. I was first inspired and amazed when I tried to roast beans and got a beautiful, crunchy and healthy snack. So I thought that now I want to get creative and experiment with other vegetables as the idea of vegetables crisp snacks is a blessing for me.
During my recent "experiment" I thought I would do the same as I did for the beans but with marrow/summer squash/zucchini (whatever name works best) and bell peppers. I sliced these vegetables and put them in the oven. HOWEVER the magic that occured with the beans did not occur with the marrow and peppers - thus, I put them back in the oven for another 40 minutes (so that's 40 minutes + 40 minutes) and some came out black and burned but still soggy and no where near being crunchy.
I concluded that only starchy vegetables like potatoes, root vegetables and beans (I believe beans are starchy) could be used. And as I'm not a fan of potatoes and many root vegetables, I accepted my failed result, cut my loses short and moved on.
HOWEVERRR then I remembered that there is an exception to this rule I hypothesised - kale crisps!! I have recently seen these in a shop. If only starchy vegetables and root vegetables can turn crispy from roasting then why does this happen with kale???
This is fabulous for me as it means hope is back, in the sense that maybe other non-starchy, non-root vegetables could be used.
My question is why can kale be used??
And more importantly, please give suggestions for other vegetables that can be used to make vegetables crisps with. Does this mean kale-like vegetables can also be used such as cabbage and a favourite of mine - MUSHROOMS???
Furthermore, can one get crispy vegetables by using for example other leafy vegetables like spinach, lettuce, and how about broccoli, cauliflower, asparagus, brussel sprouts, peas, sweetcorn? I assume vegetables with water content that is too high won't work such as tomatoes, cucumbers and bell peppers (as I found out from first hand experience!).
Many thanks for the help guys!
I feel there will be light at the end of this tunnel!
I am currently on a search for healthy vegetable crisp snacks. I was first inspired and amazed when I tried to roast beans and got a beautiful, crunchy and healthy snack. So I thought that now I want to get creative and experiment with other vegetables as the idea of vegetables crisp snacks is a blessing for me.
During my recent "experiment" I thought I would do the same as I did for the beans but with marrow/summer squash/zucchini (whatever name works best) and bell peppers. I sliced these vegetables and put them in the oven. HOWEVER the magic that occured with the beans did not occur with the marrow and peppers - thus, I put them back in the oven for another 40 minutes (so that's 40 minutes + 40 minutes) and some came out black and burned but still soggy and no where near being crunchy.
I concluded that only starchy vegetables like potatoes, root vegetables and beans (I believe beans are starchy) could be used. And as I'm not a fan of potatoes and many root vegetables, I accepted my failed result, cut my loses short and moved on.
HOWEVERRR then I remembered that there is an exception to this rule I hypothesised - kale crisps!! I have recently seen these in a shop. If only starchy vegetables and root vegetables can turn crispy from roasting then why does this happen with kale???
This is fabulous for me as it means hope is back, in the sense that maybe other non-starchy, non-root vegetables could be used.
My question is why can kale be used??
And more importantly, please give suggestions for other vegetables that can be used to make vegetables crisps with. Does this mean kale-like vegetables can also be used such as cabbage and a favourite of mine - MUSHROOMS???
Furthermore, can one get crispy vegetables by using for example other leafy vegetables like spinach, lettuce, and how about broccoli, cauliflower, asparagus, brussel sprouts, peas, sweetcorn? I assume vegetables with water content that is too high won't work such as tomatoes, cucumbers and bell peppers (as I found out from first hand experience!).
Many thanks for the help guys!
I feel there will be light at the end of this tunnel!
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