Vegetable chips made from kale, beetroot, celery and sweet potato

Ingredients for 1 servings:

• ½ head of savoy cabbage
• 2 beetroots
• 2 sweet potatoes
• 3 carrots
• ½ head of celery
• 100 g kale
• olive oil
• Salt

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 15 minutes

a great alternative to classic potato chips

Preheat the oven to 150 degrees Celsius (300 degrees Fahrenheit) fan-assisted. Peel the celery and wash it along with the remaining (unpeeled) vegetables. Thinly slice the celery, beetroot, and sweet potato, and place the chips in a bowl. Use a vegetable peeler to slice the carrots into strips, and cut the savoy cabbage and kale leaves into chip-sized pieces. Add olive oil and a good pinch of salt, and mix everything well. Place the marinated chips on a baking tray lined with baking paper, ensuring they do not overlap. Bake in the oven at 140 degrees Celsius (280 degrees Fahrenheit) for about 50 minutes until crispy. Important: Open the oven door briefly every 10 minutes to allow moisture to escape and prevent the chips from becoming soggy.