Root vegetable crisps in a crispy pancake bowl
Item 1 of 1
- medium
- 8
- 2 hours
These baked root vegetable crisps have much more flavour than your average crisp packet, and served in an edible pancake bowl means they'll be the talking point of any party. Francis Atkins offers recipes for two simple dips to serve alongside; a creamy butterbean hummus, and a cool pesto yoghurt.
First published in 2015
Ingredients
Metric
Imperial
Crisps
- 1 Granny Smith apple
- 1 large beetroot, raw
- 2 parsnips
- 1/2 butternut squash
- 40ml of rapeseed oil
- 1 pinch of paprika
- 1 pinch of ground cumin
- 1 pinch of ground coriander
- 1 tsp salt
Butterbean hummus
- 400g of butter beans, tinned
- 30ml of olive oil
- 1 lemon, juiced
- 1 pinch of paprika, plus extra for sprinkling
- 1 pinch of salt
- 1 pinch of pepper
Crispy pancake
- 50g of gluten-free flour
- 2 tbsp of gram flour
- 350ml of water
- 1 pinch of salt
- 30ml of rapeseed oil
Pesto and yoghurt dip
- 200g of low fat natural yoghurt
- 1 tbsp of green pesto
- 1 pinch of salt
- 1 pinch of pepper
SAVE RECIPE
Equipment
- Blender
Method
1
Preheat the oven to 120˚C/gas mark 1/2
2
Core the apple and use a mandolin to cut into 2mm rings. Place on a baking tray lined with parchment paper and place in the oven for 1 1/2 - 2 hours until dry and crispy
- 1 Granny Smith apple, optional
3
Remove the apple rings from the oven and set aside. Increase the oven temperature to 200˚C/gas mark 6
4
Wash and peel the beetroot, parsnip and squash. Using a peeler or mandolin, slice each vegetable on the diagonal to a thickness of 1-2mm
- 1 large beetroot, raw
- 2 parsnips
- 1/2 butternut squash
5
Set aside on a plate lined with kitchen towel to absorb any excess moisture
6
Add the oil, spices and salt to a bowl. Mix in the vegetables and ensure they are evenly coated
- 40ml of rapeseed oil
- 1 pinch of paprika
- 1 pinch of ground cumin
- 1 pinch of ground coriander
- 1 tsp salt
7
Spread the vegetables out on a large baking tray lined with parchment paper. Place onto the bottom shelf of the oven for 15-20 minutes
8
After 10 minutes, stir the vegetables on the tray to ensure even cooking
9
Once the vegetables are golden brown, remove and place onto another tray lined with kitchen towel. Leave in a warm place to crisp up
10
For the crispy pancake, add both flours and salt to a bowl. Slowly whisk in the water to form a smooth, crêpe-like batter - you may not need all of the water
- 50g of gluten-free flour
- 2 tbsp of gram flour
- 1 pinch of salt
- 350ml of water
11
Add the rapeseed oil to a large non-stick frying pan and place over a medium heat. Once hot, add enough batter to thinly cover the entire surface of the pan - use the back of a ladle to spread the mix
- 10ml of rapeseed oil
12
Once the pancake is dry on top, carefully flip over and cook for a further 30 seconds on the other side
13
Remove from the pan and place directly into a small cereal bowl or breadbasket - this will help the pancake take on the shape of a bowl
14
Repeat the process to use up the rest of the batter and make 2-3 pancake bowls
- 20ml of rapeseed oil
15
For the pesto and yoghurt dip, combine both in a bowl and season to taste with salt and pepper
- 1 tbsp of green pesto
- 1 pinch of salt
- 1 pinch of pepper
- 200g of low fat natural yoghurt
16
For the butterbean hummus, drain the beans and add to a blender with the lemon juice, oil, paprika and seasoning
- 30ml of olive oil
- 1 lemon, juiced
- 1 pinch of paprika
- 1 pinch of salt
- 1 pinch of pepper
- 400g of butter beans, tinned
17
Blitz until smooth, adding small amounts of hot water until you reach the desired consistency. Check the seasoning and adjust as necessary
18
Place into a bowl and sprinkle with a little more paprika
19
Divide the root vegetable crisps into the pancake bowls and serve with the dips
First published in 2015
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