Hint: It’s probably already in your pantry.
There are a lot of great vegetable-cooking methods, but we’re partial to roasting. Not only does it bring out natural flavors in the best way, but almost anyone can do it. You don’t even really need a recipe—cooking oil and salt are the only required ingredients.
The best thing about roasted veggies, though, is the crispiness. Simple roasting can turn almost any vegetable into a crunchy snack on par with French fries, IMHO.
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If you’re craving some extra crunch, look no further than a staple you probably already have in your pantry: cornstarch. Cornstarch is frequently added to foods to give them an extra bit of crispiness, but for some reason it’s not commonly included in roasted vegetable recipes. Once you try the cornstarch method, you’ll wonder how you ever lived without it.
For a perfect crunch every time, follow these steps:
- Follow your normal roasting process: Toss veggies in olive oil, salt, and whatever spices you like.
- Add a small amount of cornstarch to the mix. The perfect amount is up for debate, but this article recommends about 1 tablespoon per pound of vegetables. Make sure the vegetables are evenly coated on all sides.
- Roast on a sheet pan or roasting pan. Cooking times and temperatures vary depending on the vegetable, but 20-45 minutes at about 425° is pretty standard.