With the weather beginning to warm up and Christmas sneaking up, this is when we tend to head outdoors for BBQs and numerous other warm weather celebrations.
So I think nibbles that are low fat, healthy and most importantly, tasty, are called for.
I had some of these for lunch with this easy Avocado dip.
They can be a little time consuming but I find if you do the prep first and then just cook them while you are cooking dinner is the easiest. They will keep in air tight containers for a few days so you can do them in batches if you needing a large quantity.
Ingredients1/2 to 1 teaspoon of Noccas mixed with extra virgin olive oil, enough to brush over all the veggies you are cooking
Veggies, organic preferably
my favourites are sweet potato, carrot, beetroot, parsnip and eggplant.
Himalayan Salt or Murray river salt
I cooked mine in the microwave this time but have also made them in a slow oven.
1. Wash and scrub the veggies, I prefer to leave the skins on but if you want you can peel them.
2. Slice thinly with a mandolin or veggie peeler.
3. Pat dry and lay flat on a plate covered with paper towel if cooking in the microwave,
or on a baking tray with greaseproof paper if cooking in the oven.
4. Brush all the chips with the Noccas oil mix on one side.
5. If making these in the microwave you can do several layers at a time, just make sure you have plenty of paper towel as this is what absorbs the moisture from the veggies and helps dry them out quicker.
6. Place in the microwave and cook for 1 min, turn the veggies and brush the other side with the Noccas oil. , replace the wet paper towel with dry and continue the cooking process until the veggies begin to brown. They will still be a little soft but will crisp up when left to cool. Repeat until you have cooked all your veggies.
7. If cooking in the oven you will need to turn them and brush with the Noccas oil and continue to cook until they begin to brown.
8. Sprinkle with salt and serve with your favourite dip or salsa.
We had them with this Avocado Dip.