Oven-baked root vegetable crisps (chips)

Since I came to the UK, I have all too often indulged in Tyrell’s veg crisps, made with beetroot, parsnips, and carrot. They are delicious – but they’re also very greasy, salty, and made with sunflower oil, which isn’t a very healthy oil. After some trial and error, I have come up with an alternative that’s even more delicious. My oven-baked root vegetable crisps are crunchy, satisfying, and because they’re a lot less greasy and salty, the real taste of the root vegetable shines through. And lest you think this means they’re yucky, let me tell you: my junk food-loving small children adore these.

Greek-style lamb burger, low-lactose tzatziki, lemony fries and halloumi salad

OK, it has been ages since I’ve updated my blog. Packing, moving house and unpacking has consumed my life over the last couple of months, insofar as I have any life at all beyond the constants of work and two small children. However, we had our housewarming last week, our new place is starting to resemble a home, and I am determined to get back to the international food weeks project. In honour of Canada Day and nostalgia for home, I’m going to do Canada as of this weekend.

But first! I have some older recipes to write up and post. This one is from our Greek week.