Welcome to the Herb Diaries! 

I am a London based vinyasa and yin yoga teacher obsessed with food and all things healthy, sharing my favourite recipes from my healthy plant-based kitchen. 

Serena x

Baked Root Vegetable Crisps

Baked Root Vegetable Crisps

Baked Root Vegetable Crisps

I have discovered the easiest and most delicious savoury snack ever... You only need three ingredients and they are ones that you will definitely already have in the cupboard. I love kale crisps but as I have mentionned before, it is really hard to find kale in Paris. So if you can't get hold of kale or you just fancy a change, I hope you'll love these. As always, they have been tried and tested, and from the amount of them that got eaten yesterday I think we can be pretty sure they were a big hit.

Root Vegetable Crisps

Having never been that into sweets or fizzy drinks, my guiltiest pleasure is crisps. These may not be the healthiest recipe on the blog but they are a hell of better than the ones you buy. I am sure these would work well with parsnips and maybe even carrots too, but I chose to use sweet potatoes, beetroot and normal potatoes – the sweet potatoes and beetroots are naturally very sweet so there is a delicious contract of flavours when you bake them in sea salt. Sweet potatoes are packed full of carotenes, vitamin C and B6. They are also great for controlling blood sugar level so you can avoid the lethargy that can come from over-indulging in white starchy carbs. Beetroots are packed full of fibre and are thought to have a very stimulating effect on the liver, helping with the detoxification process.

Ingredients:

1 potato
1 sweet potato
1 beetroot
Olive oïl
Sea salt
(optional - dried thyme or rosemary, paprika)

 

Beetroot and Sweet Potato Crisps

Method:

Pre-heat the oven to 200°C.
Wash and dry your root vegetables, peel the beetroot. Carefully use a mandolin to slice them all very finely. In a bowl mix 1 tsbp of olive oïl with a pinch of salt and mix in the vegetables slices, making sure thye are evenly coated (I did the beetroots separately so they didn't dye the others pink). You will probably need 1tsbp of oïl and 1 pinch of salt per vegetable.
Lay them out flat on a piece of baking paper on a baking tray and bake for 15-25 minutes. Time varies a lot depending on the vegetable and thickness of the slices so you have to be careful not to let them burn. the potatoes burn the quickest and the beetroot will take a bit longer.
Leave to dry out on the hot baking tray then enjoy! I wish I had made some sundried tomato hummus/minted broad bean hummus to go with mine... 

Home Baked Crisps
42 Degres

42 Degres

Coconut Cherry Spelt Muffins

Coconut Cherry Spelt Muffins