Spinach chips are the crisps you didn’t know you needed in your life! Not only are they healthy, but they taste better than the kale variety. These are perfect for putting in the middle of the table to keep guests happy while you’re getting the fire started.
- 4 large swiss chard leaves, veins removed
- 6 small beetroot
- 1 medium sweet potato
- 1 carrot
- ½ cup corn starch (maizena), for dusting
- Oil, for frying
- 2 sprigs of fresh rosemary, roughly chopped
- ¼ cup sea salt
For the spinach, preheat the oven to 180°C. Line a sheet tray with baking paper. Tear the spinach leaves into large chunks and arrange on the tray, making sure to spread them evenly. Place the tray in the oven and leave to crisp up for seven to eight minutes. This may have to be done in batches. Set aside to cool. For the rest of the vegetables, preheat the deep-fryer or pot of oil to 160°C then, thinly slice the carrot, sweet potato and beetroot (a mandolin is great for this). Toss them in the corn starch to form a thin coat then deep-fry until golden and crisp. Remove from the oil and place on paper towel to drain off any excess oil. To make the rosemary salt, simply rub rosemary leaves into the salt then sprinkle over the vegetable chips.