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The health snob’s guide to crisps

Vegetable crisps have been on the health-conscious gourmand's hit-list for some time. Sold as the healthier version of the usual staple, they are in fact loaded with sugar. Each single-serve pack contains up to 8 teaspoons, making sugar the (beet)root of all evil.

On top of all this, it now seems each pack is heavy on salt and saturated fats too. One 40g bag of Tyrell’s Mixed Root Vegetable Crisps contains 14.3g of fat, double that found in other brands and even more fat than in the Krispy Kreme Original, which has only 8.6g in a 52g serving.

Thankfully with a little nutritional knowhow, you can reclaim the vegetable crisp as a worthy snack. We present the homemade crisp – hipper, healthier and made of anything but potatoes. Prep your own with minimal effort and none of the guilt.

Beetroot- Kettle Chips? Pah. Aside from stamina-raising nitric oxide, beets boast vitamin C and iron (for increased energy and immunity), as well as the phytonutrient betalain, which helps your body detoxify – and turns your fingers pink.

Sweet potato- Yeah, we said no potatoes. But as any nutritional hipster knows, these are no ordinary spuds: more sight-saving vit A, C, fibre and cancer-fighting phytos, fewer calories and carbs. Sweet indeed.

Kale- A veritable vitamin alphabet: A, C, heart-protecting K, plus some of those phytonutrient things. The flatter Tuscan and Red Russian varieties roast more evenly and hold coatings better.

(Related: 10 alternative snacks chock-full of protein)

How to prep them:

Preheat your oven to 175°C. Chop the veg into crisp-size pieces: if you’re using beets or sweets, a mandoline (£25.50 divertimenti.co.uk) is both time efficient and OCD-satisfying. Just mind your fingers. For maximum crunch, ensure the veg is fully dry using a salad spinner, tea towel, or air and patience.

Toss in olive oil to amp up the nutrients and guarantee crispiness.

How to flavor them:

Spread the veg out on a baking tray lined with greaseproof paper, then sprinkle evenly with sea salt and your seasoning of choice to add further benefit as well as flavour:

Cumin- This earthy, Asian spice suppresses fat tissue growth – worth having in your larder.

Parmesan- A light dusting makes the veg’s disease-curbing carotenoids more easily absorbed.

Cayenne- By now we shouldn’t have to tell you that this spikes your metabolism. Right?

(Related: 7 more snacks to surpress your cravings)

How to cook them:

Put the tray in your pre-heated oven and bake for 10-12 minutes, or until they look, well, crispy. Let them cool before eating but be sure to eat them the same day, or they’ll lose their crunch. Walkers can jog on.






Video: Fireside Q&A with Matthew Mercer

The health snob’s guide to crisps
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Date: 16.12.2018, 20:00 / Views: 74484