During the last few weeks I have been spending a lot of time roasting vegetables and fruit at home to make healthy crisps. At last I have found a way of introducing to my littlefussy eatersome vegetables that she previouslyrejected, such usbeetroot, kale, spring greens,parsnips… I firststartedroastingthings she really likessuch ussweetpotato, carrots and applesand graduallyadded to the bowlcrispybeetpieceswithcarrots andpotatoes which was a great success.
The first time I offered crispy kale she refused but when she saw me adding it into the soup, she was curious and the crunchy noise from the kale made her excited and happy to try.
She was overwhelmed with the apple crisp and it was hard to take the big bowl from her. It is really delicious and super crispy. It requires a little bit of time and patience but it is worth it.
- 1 organic gala apple
- Cinnamon powder
- Pre-heat the oven to 100C.
- Line a large baking sheet with parchment paper.
- Wash the apple and remove the stalk and the bottom.
- Cut the apple into very thin slices and spread them next to each other onto the baking sheet. Sprinkle with cinnamon powder on both sides.
- Put in the oven and let them bake for about 50 minutes. Turn the slices over and bake again for another 50 minutes, always checking to prevent burning.
- The time varies depending on the slice thickness and type of oven. Some may take less or longer so it's important to check constantly.
- Check they are almost completely crispy. If too wet, bake a little longer, otherwise turn the oven off.
- Take them out of the oven and place the parchment paper on a rack to cool.
- Keep them in an airtight container for up to 6 days.