you’re free to turn any vegetable into a crunchy snack.
Yes, even the weird ones you would never consider snacking on.
They just need a thin, crispy, buttery partner to really shine.
Both crispy coatings are delicate and light, and live to highlight the vegetable within.
Somehow, this combination actually transforms the most humble of veg into a treat.
Everything is fair game.
Cut, peel, deseed, and prep the produce appropriately.
Toss the trimmed vegetables into a bowl and drizzle them with enough oil to lightly coat.
Sprinkle on a 1/4 teaspoon or more of salt, and toss to season.
Using a pastry brush, swipe a layer of melted butter over half of the sheet.
Fold the unbuttered half down over the buttered half.
Butter the new side that is now facing up.
Sprinkle this top butter layer with a little salt.
Roll it all the way to the end and place it seam-side down.
Repeat this with all of your veggies.
Check on them after five minutes, and give them a flip if necessary.
Cool the veggie sticks on a wire rack briefly, about five minutes, before tucking in.
Dont forget to do the extra salt sprinkle on the phyllo before you roll it up.
It might seem redundant after you season the veggies, but the dough needs some love too.
Serve alone, or alongside a bowl ofreverse hollandaise sauceor your favorite dip.
Put the veggies in a bowl.
Drizzle with oil, and 12 teaspoon of salt.
Working one sheet at a time, lay out a sheet of phyllo onto a work surface.
Use a pastry brush to spread a thin amount of the melted butter onto half of the dough.
Fold the unbuttered side down over the buttered end.
Butter this new side facing up.
Sprinkle the butter with a little salt.
Place the stick with the seam side down, so it doesnt unravel.
Swipe the top with a little more butter.
Repeat this with all the veggies.
Cool briefly on a wire rack before eating.
