Monday, 30 November 2015

Recipe & Review: OXO Mandoline sliced vegetable crisps


A mandoline has been on P's all time wish list for like ever! So when an email dropped into my inbox from OXO uk asking if I would like to do a review, I new exactly which product of theirs I wanted to try.

They actually do a ton of kitchen products I never new anything about.

I LOVE kitchen and bake ware. It's like an addiction.

So I was like a child in a sweetie shop when browsing their site.

And when the box arrived on Saturday, P squealed like a girl 'I love new kitchen gadgets!!'

We're easily pleased.

We took no time in whipping it out of the box on Sunday and decided our first venture with our new toy would be vegetable crisps.

We love vegetable crisps but they are so expensive compared to normal potato ones and a little too salty for my liking.

OXO has three different mandolins ranging in price from the handheld at £15 to the Chef's mandoline at £60. 

We went for the mid-range simple mandoline at £40.

It literally is so simple.

We got it out of the box and away we went. That easy.

The settings along the top are really clear. Simply move the gage along to which thickness or setting you want (sliced or julienne) and a storage setting to avoid cutting yourself when pulling it out of the cupboard.

This bad boy is SHARP!

Luckily, it also includes a spring loaded food holder which ensures fingers are kept safe and you can slice every last bit of your vegetable.

We set up the setting we wanted, peeled our vegetables and put one in the food holder.

Here's how we got on....


So quick and easy, producing thin, evenly sliced pieces of sweet potato.

AND all fingers still in tact!

I was a little nervous at first, I'll be honest.

And after baking this is how they turned out....


SO deliciously moreish....


But oh so healthy.


I served mine with a yummy home made honey carrot soup.

They are a great healthy alternative for the children too. They are naturally much sweeter which they love.

Here's how you can make some of your own...


INGREDIENTS
Root vegetables - I used carrot, sweet potato, beetroot and parsnip.
Olive oil spray
Salt & Pepper

METHOD
1. Preheat the oven to 200c. 
Slice your vegetables using the mandoline and lay out on kitchen roll to dry out completely.
Carrots tend to disappear into nothing once cooked so I sliced some lengthways to make them bigger which worked better.

2. Pop them all in a bowl and spray with olive oil spray (enough to cover all slices. A few sprays should do). Season and mix to make sure all slices are covered.

3. Lay out in a single layer on a baking tray in batches of the same vegetable at a time because the cooking times vary slightly between each one.

4. Bake for:
Carrots took 5-6 minutes
Parsnips 8-10 minutes
Beetroot & sweet potato 15-18 minutes

Until crisp and golden.





2 comments:

  1. I keep meaning to make vegetable crisps but have never got round to it. I know the boys would love them though. I chopped a chunk of my finger off with a mandoline once and have been nervous since. Your one looks much better though!

    ReplyDelete
  2. They look incredible-love veggie crisps yet never made my own. Thanks for linking up to #tastytuesdays. Can you add my badge too please, thanks x

    ReplyDelete

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