With the oven now available, I’d not really done much with it, except to ask our trusty Geeta to bake us a quiche. Geeta tends to dominate the kitchen and appears to frown at and look critically at any experiments I choose to conduct. Today, I decided, I’d just have to experiment and get her to help – or as it turned out, I ended up with the instructions and Geeta managed the execution.
Looking up a few recipes of baked vegetable chips, I settled on two that we’d work on:
- Baked Zucchini
- Baked Root Veggies: Carrots & Turnips
Geeta then proceeded to prep the veggies using a peeler and a mandoline. Once prepped, I readied a mixture of the following:
- Rosemary
- Thyme
- Oregano
- Black Pepper
- Salt
Mixing them up to taste, we added a bit of oil to the carrots and turnips and mixed the spices in, coating them evenly.
We skipped pre-heating the oven and plunked it all onto the dish and grill tray, spreading it out evenly, and set the oven to 200 degrees (top & bottom) with a 25 min timer.
The outcome was disheartening. At first the veggies were still raw looking, and after some more heating, they started looking charred. We need to beat a strategic retreat and rethink this. I’m guessing that the charred waste can be powdered and used as fertilizer – they certainly look high in carbon!
This recipe (the part in the tips section) with the use of a Microwave worked reasonably well. The challenge was that our chips were too thin – tasty nevertheless.