At this time of the year, one of the major jobs is making sure that none of the food that you have grown in your polytunnel or elsewhere in your garden goes to waste. Fruit and vegetable crisps are a great way to use up some of the healthy produce that you have grown. Making your own crisps is also a good way to have some treats that are somewhat healthier and better for you than most store-bought options.
What Fruit and Vegetable Crisps Can I Make?
There are a wide range of fruits and vegetables that can be used to make delicious crisps. Some of the best options are:
Though there are plenty of other things that you grow in your polytunnel that could also be turned into crisps, so why not experiment to see which fruit of vegetable crisps you and your family enjoy most. You can also experiment with adding additional flavours to your fruits and vegetables, so there are almost endless options for these delicious snacks.
What Do I Need To Make Fruit and Vegetable Crisps?
To make your fruit and vegetable crisps, all you need is a baking tray (lined with greaseproof paper to make sure your crisps don’t stick), an oven, and a sharp knife.
A guillotine or another kitchen aid will make it easier to cut the fruits and vegetables into very thin slices, but it is possible to do without. You can use a small about of olive or other vegetable oil on your fruit and vegetable crisps if you wish, but you can just as easily create delicious crisps without any fat at all, for a healthier option.
How Do I Make Fruit and Vegetable Crisps?
Once you have finely sliced your fruits/ vegetables you simply need to place them in the oven on a low temperature and leave them until they are dried and crisp. For a bit of variety, you could use a little oil on your crisps and then sprinkle them with herbs/ spices or other flavour enhancers to taste.
Non-oil coated crisps (dried fruit/ vegetable crisp slices) are best eaten straight from the oven, as they can turn soft if left. Oil coated crisps will keep in an airtight container for several days once cooled, so could be made ahead of time for lunches, or for party food for a special occasion.
Have you made any crisps from fruits and vegetables from your polytunnel? How have they turned out? Do you have any specific coating recipes to share that you and your family particularly enjoy? Let us know any suggestions and ideas that you may have in the comments below.
Elizabeth Waddington is a writer and green living consultant living in Scotland. Permaculture and sustainability are at the heart of everything she does, from designing gardens and farms around the world, to inspiring and facilitating positive change for small companies and individuals.
She also works on her own property, where she grows fruit and vegetables, keeps chickens and is working on the eco-renovation of an old stone barn.
To get in touch, visit https://ewspconsultancy.com.