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Celery and beetroot chips

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Ingredients for 1 servings:

  • ½ celeriac
  • 1 beetroot, raw
  • some olive oil
  • salt and pepper
  • Paprika powder
  • chili powder

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

Low-carb, vegetarian, vegan

Peel the celery and beetroot, preferably second, as it colors everything. I also use disposable gloves when handling them. Cut both into thin slices using a cucumber slicer. Place the celery and beetroot separately in two bowls. Add a teaspoon of olive oil and the seasonings as desired, and rub everything in well. Now place the vegetables on a baking tray lined with baking paper. It’s important that the slices don’t overlap, as otherwise they won’t crisp up. Bake in a preheated oven at 200°C (top/bottom heat) for about 15 minutes. A great alternative to potato chips.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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