Spicy skinny root sticks

Spicy skinny root sticks

By
From
The Green Kitchen
Serves
4
Photographer
Johanna Frenkel

We don’t eat a lot of French fries at home, but that will hardly come as a surprise. However, when we do, we often make these instead of the traditional deep-fried version. They are perfectly crisp and crunchy, even though they are only baked – all thanks to how thinly they are sliced. Great served with our portobello and peach burgers.

Ingredients

Quantity Ingredient
500g root vegetables, such as carrots, sweet potatoes, parsnip, turnip
2 tablespoons olive oil
pinch chilli powder, or more to taste
1 teaspoon sea salt

Method

  1. Preheat the oven to 200°C.
  2. Wash and peel the roots, or leave the skins on for a crunchier texture. Slice them into 3 mm thin slices, lengthwise, then stack the slices and cut them into 3 mm thin sticks. Pat dry using paper towels and place in a mixing bowl.
  3. Add the olive oil, chilli powder and salt and toss so every single stick is coated. Place the root sticks on two baking trays lined with baking paper. Make sure you spread them out in one layer. Bake for about 8 minutes, or until golden with crisp, brown ends. Since we use different roots, the baking time can vary slightly. Keep an eye on the oven, and remove any that are already done.
Tags:
The Green Kitchen
David
Frenkiel
Luise
Vindahl
Andersen
vegetarian
healthy
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again