As a mummy we are constantly being bombarded with media telling us how important it is that our children eat only the best, healthiest, most organic, picked from a star in the milky way food ever – like we don’t know that anyway but still!! Now, there are some great brands out there that create some yummy snacks for kids like Ella’s Kitchen Tomato and Leek Puffs or Organix Strawberry Baby Biscuits or Kiddywiggles fruit wiggles… they’re all great. However, where I think it can sometimes be tougher is when you are looking to make your own snacks ( as when we make our own meals for them) I think it can be hard to find an easy and yet healthy snack to give them…
Now, I’m addicted to those bags of vegetable crisps you can get in the shops; beetroot, parsnip and sweet potato, oily, salty and delicious. I knew Alyssa would love these but I definitely wasn’t going to give her them covered in oil and salt so whacked my thinking cap on and came up with a plan. Now for this plan to work you will either need the knife skills of Marco Pierre White or a Mandolin (and no I do not mean the musical instrument!!) Now, I got a really cheapo one from a pound shop in case it didn’t work and now dream of a gorgeous one like the one available from Joseph Joseph
(actually anything from them is awesome to be fair!!) I think even fussy eaters
will love these. So get those chopping boards ready and away we go….
Ingredients for Vegetable Crisps (makes a lot):
1 Large Carrott
1 Large Parsnip
1 Large Fresh Beetroot (with skin still on)
1 Large Sweet Potato
1 Large Potato
Lite Spray Oil
1 – Preheat oven to 140 degrees. Peel all the vegetables and rinse clean.
2 – Line an oven tin with grease proof paper or use a silicone baking sheet instead.
3 – Using the Mandolin slice each of the vegetables on the second thinnest setting so they aren’t translucent but are very thin and lay them out individually on the baking tray/silicone sheet.
4 – Spray with a small amount of the literature spray oil and then choose your baby’s favourite flavour – Alyssa loves curry so we like to use cumin but she also thanks the smokey flavour of Paprika so we do half and half.
5 – Pop them in the oven for between 15-20 mins or until they have coloured and curled slightly.
6 – Leave the crisps on the baking sheet to cool and dry out slightly and then chomp away with a nice fruity drink
! These will keep for 2-3 days in a sealed container – for us adults once they’re cooled you can always toss them in a bit of salt too…. yum!
So there you have it – go grab yourself a Mandolin and make your very own healthy vegetable crisps that you and the kiddies can snack on all day!! We also tried this with apple and just ripe bananas and had them with yogurt for pudding…. YUM!