Informações importantes sobre cookies
Ao usar este site, você concorda com o uso de cookies de acordo com nosso
Política de Privacidade.
Sweet Potato and Carrot Chips
This week, Y1 students learned how to prepare - and eat - vegetables in a different (and crunchy) way. When exploring carrots and sweet potatoes, many of them had a lot of carrots and some of them tried raw sweet potatoes to feel how it tastes.
For kids to peel vegetables safely, it’s preferred to use a cutting board instead of plates, lay the vegetables on it and keep the peeler away from their fingers. All of them could get thin slices, took it to the oven and had a lot of the crunchy vegetables!
INGREDIENTS:
1 sweet potato
1 carrot
1 tbsp olive oil
1 pinch of salt
PROCEDURE:
1 - Preheat the oven at 180°C and wash the vegetables (the peels are gonna be used too).
2 - "Lie" the vegetables on a cutting board and use a peeler to get thin slices out of them (keep the peeler away from your fingers!).
2 - Brush some olive oil on a baking tray and dispose the slices side by side.
3 - Brush some more olive oil on top and season with a pinch of salt.
4 - Take it to the oven and let it bake until golden (about 10 minutes).
5 - Enjoy!!!
Tip: you can also make it with potato, beetroot, arracacha, zucchini and manioc.