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By Chef Ro Cober
Inns Eats and Treats – July 2014
Vegging
Out\!
t’s fall and the living is easy! Time is spent at the BBQ enjoying the company of friends, family and delicious food. Sides
should complement your meals and be healthy, satisfying and easy to make. Potato chips are a popular standby, but if you’d like to fit into that swimsuit for the rest of the summer, you’ll have to think outside the bag. So how about something new and exciting – think veggie chips! Nutrient packed baked veggie chips satisfy snack cravings as well as being an excellent side dish to your summer repertoire.
Here’s the thing – veggie chips taste better than potato chips. Forget all those preconceptions about veggie chips being a tasteless attempt to convince you that you are eating those fat filled carby potato chips. It is easier to convince your brain that you are eating something delicious, because, in fact, you are. That being said, commercial versions of veggie chips are usually deep fried and no healthier than regular chips.
The basic recipe is simple – slice veggies with a sharp knife or veggie peeler, and to make ultrathin, crispy chips, use a mandolin. Toss your choice of veggies with a splash of olive oil, space them on a parchment paper lined cookie sheet and roast!
Beets
Filled with folate, manganese, and potassium, beets develop an earthy sweetness when roasted. Scatter with salt, dried thyme, and oregano. Alternatively top with crushed rosemary leaves. Bake for 20 to 30 minutes at 325 degrees; check often, to avoid burning.