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Wednesday 15 February 2012

Sluttishly Savoury: Cauliflower Crisps

Vegetable crisps somehow seem more healthy than potato ones, don't they? I'm sure they're not. But they ARE pretty. You could make this recipe with beetroot or parsnip, but you can't beat the frilly silhouette of a cauliflower crisp.

Admittedly, making your own crisps is a bit time consuming. They're no substitute for popping down to the corner shop for a bag of Kettle Chips, but they do make impressive croutons for Cauliflower, broccoli & blue cheese soup, or a fancy garnish for cauliflower cheese. Or just an incredibly decadent snack.
If you're going to fry the crisps, having a thermometer makes life a lot easier (and less scary).

Cauliflower crisps

You'll need:
  • 1 cauliflower, cut into florets
  • Vegetable oil for frying
  • Sea salt
  • Grated parmesan (optional)
Make it!
  • Slice the florets as thinly as you can. If you have a mandoline or slicing attachment on a food processor, all the better, but cutting them by hand is fine too.
  • Pour the vegetable oil into a large saucepan so it is around 1cm deep.
  • Heat the oil to 180c, then fry the slices until they are golden brown.
  • If you're terrified of deep frying in a saucepan and have some time to kill, you could brush the slices with oil and dry them out in a 80c / Gas 1/2 oven for 5-6 hours instead.
  • Scoop out the crisps with a slotted spoon and leave them to dry on some kitchen roll. Sprinkle with sea salt and grated parmesan to taste.

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