Food & Wine

Thu, 11 Apr, 2019Over60

Crunchy vegetable chips with peanut dip

Crunchy vegetable chips with peanut dip

Oven–baked chips are not only healthier than those that are fried - their flavour is fresher too. Here, thin slices of beetroot and potato are baked to make dippers for a spicy Southeast Asian dip. If possible, slice the vegetables with a mandolin to ensure they are all an even thickness.

Ingredients:
  • 2 teaspoons sunflower oil
  • 1 large red Asian shallot, finely chopped
  • 1 clove garlic, crushed
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ¼ cup (60 g) crunchy peanut butter
  • 1 tablespoon light soy sauce
  • 1 tablespoon honey
  • 1 tablespoon lemon juice
  • 2 potatoes, about 350 g in total, scrubbed
  • 3 beetroot, about 350 g in total, scrubbed
  • 2 tablespoons sunflower oil
  • ½ teaspoon sea salt flakes

Preparation:

  1. To make the dip, heat the oil in a small saucepan over a moderate heat, add the shallot and garlic, and fry, stirring frequently, for 3–4 minutes, or until the shallot is soft and golden brown.
  2. Stir in the cumin and coriander, and cook for a further few seconds, then add the peanut butter, soy sauce, honey and 4 tablespoons water.
  3. Stir over a gentle heat until the ingredients are smoothly combined.
  4. Remove from the heat and mix in the lemon juice.
  5. Spoon into a small bowl, cover and set aside in a cool place while preparing the chips.
  6. Preheat the oven to 220°C.
  7. Cut the potatoes and beetroot into very thin slices, about 3 mm, preferably using a mandolin.
  8. Alternatively, use the fine slicing blade in a food processor, or slice as thinly and evenly as possible with a sharp knife.
  9. Put the potato and beetroot slices in 2 separate large bowls and add 1 tablespoon oil to each bowl.
  10. Toss the vegetable slices until they are all coated lightly with oil, then spread them out, making sure they are in a single layer, on 3 large non–stick baking trays (or on ordinary baking trays lined with baking paper).
  11. Sprinkle the slices evenly with the sea salt flakes.
  12. Bake for 35 minutes, turning the vegetables over frequently and swapping round the position of the baking trays each time you turn the vegetables, until the potatoes are crisp and golden and the beetroot is firm but still slightly moist.
  13. Keep a close eye on the chips towards the end of their baking time, to be sure they do not burn, removing them as soon as they are ready.
  14. Transfer to a wire rack.
  15. To serve, place the bowl of dip on a large serving platter and pile the cooled chips around it.

This article first appeared in Reader’s Digest. For more of what you love from the world’s best-loved magazine, here’s our best subscription offer.

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