The fall foliage here in Japan is just breathtaking. To compete with such a colorful season, I have created this recipe. I am a true vegaholic. I honestly think about veggies all the time but eating them in the same way can be quite boring sometimes. I am always craving something healthy, flavorful, satisfying and crunchy. These veggie chips are exactly that!
With the sprinkle of curry powder, they are the perfect snack or even garnish.
Ingredients:
½ thinly sliced medium sized carrot
1 thinly sliced purple potato
½ thinly sliced Japanese sweet potato (satsumaimo)
½ tbsp of olive oil
1 tbsp curry powder
1 tsp of turmeric
Pinch of salt and pepper
How to make:
Preheat the oven to 375°. Place the thinly sliced veggies in a mixing bowl. Add in all of the other ingredients and toss to coat. Arrange in a single layer on a sheet of parchment paper and bake for 15-20 min and then enjoy!
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