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Crispy vegetable chips

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Ingredients for 4 servings:

  • 4 carrots
  • 2 beetroot bulbs
  • 1 radish(s)
  • 5 tbsp olive oil
  • n. E. Spice(s) (e.g. curry, paprika powder, etc.)
  • salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour

The homemade snacking fun

Clean and peel the vegetables. Grate them into thin slices using a mandoline. The thinner the slices, the crispier the chips will be. In a bowl, mix the olive oil with salt, pepper, and other spices of your choice (paprika, curry powder, etc.). Add the vegetable chips and coat with the seasoning oil. Spread the vegetable chips evenly on a baking sheet lined with parchment paper. Bake in the oven for about 50 minutes at 140°C (convection oven). A little tip: if you open the oven frequently, the steam can escape, making the chips crispier. Check them frequently after about 40 minutes—they go from crispy to burnt very quickly.

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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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