Quote:
Originally Posted by Hans Mum  ive not done spuds but have done parsnips & beetroot 'crisps' - sliced v thinly on mandoline & then 'cooked' in oven on a very low heat until crispy added black pepper to parsnips = only problem is they take ages to do and dissappear in seconds  | I can't agree more. They took hours to make but gone in within 5 to 10 minutes  .
I am thinking of making the chips from my salad blue or highland burgundy red harvest (if blight don't get them first), they should look lovely with such blue and pink colour, but would they taste nice too  . I am hoping it .
__________________
I grow, I pick, I eat ...
Last edited by momol; 19-02-2008 at 08:53 PM.
|