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Vegetable Root crisps!

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Vegetable Root crisps!

Post  tig on 27.06.11 20:32

... is there a secret?

All I get is a burnt soggy mess. Using low rack @ around 200, thin slices of parsnip and sweet potato roughly covered in oil. Time varies as I pull them off when the edges get too 'burnt' though the center part is still soggy.

Ive tried directly on rack, in the pan (on rack) on greaseproof (on rack).


btw ... Hello! Smile


tig

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Re: Vegetable Root crisps!

Post  junie on 28.06.11 10:14

welcome Tig

I haven't tried this but I would try preheating the oven, using a tray (preferably the steamer one with holes or cooking mesh to let the air circulate), lowering the temperature (170-180 and cooking for longer. Covering with foil for part of the cooking time will help if they are browning too quickly. Stir them around too for more even cooking.

I would also use the top rack with the extender if you have one.

The 'secret' with your HO is letting the air circulate as much as possible. With the heat coming from above, the underside of a dish in the bottom doesn't get much heat.

I hope this helps you. Smile

junie

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Re: Vegetable Root crisps!

Post  junie on 28.06.11 18:37

Hi Tig, further to the above Caz has very kindly posted her recipe for these today - link below -

http://halogenovenrecipes.forumotion.com/t1301-vegetables-root-vegetable-crisps#4754

junie

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Re: Vegetable Root crisps!

Post  tig on 01.07.11 20:34

super guys - thanks ill let you know how it goes. Smile

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Re: Vegetable Root crisps!

Post  Guest on 02.07.11 0:40

Just a thought, are you slicing everything thinly enough?
They have to be wafer thin to work properly. I'd try tweaking the times as June says. I've never had a problem with these I must admit although I had a coffee when I first did these in the HO and yep they got burnt, apart from that they've been fine. Let us know how you get on.

Good Luck
Caz

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