Did you think this was going to be one of those posts that was all virtuous and healthful, about the combination of comfort food chippery and rustic goodness of vegetables. Well, don't get too excited, because the key to these vegetable chips is duck fat. Sorry vegetarians. But duck fat makes the BEST roast vegetables ever. And while it is, undeniably, fat from a duck, you only use a smidgen so your arteries can stay mostly clear.
Ingredients:
- Sebago potato
- Parsnip
- Purple carrot (or any other root vegetables of your choice)
- Duck fat
- Salt and pepper to season
Set your oven to about 200 C. Scrub your vegetables. I don't bother peeling them, the skins are yummy and fibrous - why waste them? This dish also introduced me to the delights of purple carrots. At first it looked like the hoary old man of the vegetable kingdom, but then I chopped it open and couldn't help but marvel at its beauty!
So, chop your vegetables into chip sized pieces, and put them all in a bowl. Then put a teaspoon sized scoop of your duck fat in a ramiken, and zap it in the microwave for about 20 seconds. It will turn into a clear liquid. Pour the duck fat over the vegetables and season with lots of salt and pepper (or you know, less, if you regulate these things). Toss in the bowl until they are evenly coated.
Then scatter your vegetables into a pre-heated tray and place in the oven. After 30 minutes, turn the vegetables, and return to the oven for another 20 mins or until crispy all over. And that's it. Consume!
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