Vegetable chips, a truly delicious snack. It’s high time again for beets and bulbs. Buy yourself a mandolin. Slice, fry and enjoy this colourful palette. The possibilities are endless!
Snack, approx. 4 portions. Preparation time approx. 45 minutes (plus 20 minutes cooling).
Scrub the skin of the potato and the beets under cold running water.
Thinly slice the potato and the beets (1 to 2 cm). Put each vegetable into a bowl of boiling water with salt to taste. Leave water to cool (approx. 20 minutes).
Drain the potatoes and the beets and dry the slices with a dark, clean tea towel or kitchen paper.
Heat the oil to 180˚C. Add each type of vegetable separately to the oil and lower the temperature to 140˚C (the chips remain nice of colour and don’t turn brown). Turn with a skimming ladle until the slices have stopped ‘bubbling’ (depends on thickness and type of vegetable). Remove from the frying oil and leave to drain in a colander with kitchen paper. Sprinkle with coarsely-ground pepper.
Tip: Fold envelopes of baking paper or wrapping paper and serve the chips as a treat.
©2015 - 2023 Potatoworld | Webdesign and realisation COMMPRO