SNACK THE RAINBOW

Fruits, vegetables... if you can pick ’em, you can chip ’em. These healthy crunchies are guaranteed to be BFFs with all your fave dips.

First there were kale chips. Now chefs are asking “Why stop there?” and crisping up just about any kind of produce. “Everyone loves a good potato chip, of course,” says executive chef Jennifer Puccio, who serves fried, seasoned brussels sprout leaves at Marlowe in San Francisco. “But lemon, radish, and carrot versions are prettier, healthier, and more fun to eat.” Jennifer schools us on making six types of chips in just minutes. 1 RADISH Slice radishes very thin and fry in rice bran oil at 150 deg C until crispy. Use them to add crunch and an extra layer of flavour to a salad. 2 BRUSSELS SPROUTS Peel the leaves and fry them in rice bran oil at 180 deg C (use a splatter screen) or toss with oil to coat and bake at…

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Shape Singapore (Digital) - 1 Issue, April 2018

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