Frances Atkins' root vegetable crisps in a crispy pancake bowl recipe

  • Serves
  • 30 mins to prepare and 2 hrs 30 mins to cook
  • 217 calories / serving
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This bright and colourful snack by Frances Atkins is perfect for the whole family to enjoy making together, and it introduces kids to a great alternative to potato crisps.

You’ll need a blender to prepare the hummus dip for this dish.  

 Preheat the oven to Gas Mark 1 or 2, 120˚C, fan 100˚C.

Core the apple and then cut into 2mm rings using a mandolin. Line a baking tray with parchment paper. Place the apple rings onto the baking tray and cook in the oven for 1 ½ to 2 hours until they become crispy and dry

Take the apple rings out of the oven and leave aside for now. Turn the oven up to Gas Mark 6, 200˚C, fan 180˚C

Wash the beetroot, parsnip and squash and then peel them. Slice each diagonally to a thickness of 1-2mm using a peeler or mandolin.

Line a plate with kitchen towel and leave the vegetables on there so that any moisture is absorbed.

Get the little ones to mix the rapeseed oil, spices and salt in a bowl before adding the vegetables in and ensuring they are evenly coated.

Line a large baking tray with parchment paper and lay the vegetables out on it. Cook in the bottom shelf of the oven for around 15-20 minutes.

Stir the vegetables after 10 minutes of cooking so that they are cooked evenly.

When the vegetables are golden brown in colour, take them out of the oven and place them onto a tray lined with kitchen towel. Allow them to crisp up by leaving in a warm place.

For the pancake, mix the gluten-free flour and the gram flour in a bowl along with the salt. Your little helpers can whisk while you pour the water in until you form a smooth, crêpe-like batter – all of the water may not be needed.

Heat the rapeseed oil in a large non-stick frying pan over a medium heat. Once hot, ladle enough batter to thinly coat the surface of the pan, using the back of the ladle to spread the mix evenly.

When the pancake batter is dry on top, carefully flip it over and cook on the other side for 30 seconds.

Take the pancake out of the pan and place it straight into a small cereal bowl or breadbasket so that it can take the shape of a bowl.

Repeat the above steps until all the batter has been used up, so you end up with 2-3 pancake bowls.

Make the dip by combining the yogurt and pesto in a bowl. Add some salt and pepper to taste.

Next make the hummus. First drain the butter beans and place in a blender along with the lemon juice, oil, paprika and seasoning.

Blitz the ingredients and gradually add small amounts of hot water until you reach the desired consistency. Taste, and adjust the seasoning as you wish.

Place the hummus in a bowl and top with a sprinkling of paprika.

Place the root vegetable crisps into the pancake bowls and serve alongside the dips.

See all Cooking with Kids recipes

Guideline daily amounts are calculated for a standard adult woman.

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  • Ingredients

  • For the crisps

  • 1 Granny Smith apple
  • 1 large beetroot, raw
  • 2 parsnips
  • 1/2 butternut squash
  • 40ml (1 1/2fl oz) rapeseed oil
  • 1 pinch paprika
  • 1 pinch ground cumin
  • 1 pinch ground coriander
  • 1 tsp salt
  • For the butterbean hummus

  • 400g (13oz) butterbeans, tinned, drained
  • 30ml (2 tbsp) olive oil
  • 1 lemon, juiced
  • 1 pinch paprika, plus extra for dusting
  • 1 pinch salt
  • 1 pinch pepper
  • 2 tbsp gluten free flour
  • 150 (5oz) gram flour
  • 380ml (12 1/2fl oz) water
  • 1 pinch salt
  • 30ml (2 tbsp) rapeseed oil
  • For the pesto and yogurt dip

  • 1 tbsp low fat natural yogurt
  • 1 tbsp green pesto
  • 1 pinch salt
  • 1 pinch pepper
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  • Energy 912kj 217kcal 11%
  • Fat 9.9g 14%
  • Saturates 1g 5%
  • Sugars 6g 7%
  • Salt 0.9g 16%

of the reference intake
Carbohydrate 26g Protein 7.5g Fibre 6.1g

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