Buy all ingredients right below the recipe
Vegetable Base
- 450 g carrots
- 340 g fresh beetroot
- 1050 g parsley root
- 350 g parsnips
- 750 g celeriac
For Frying & Seasoning
- 1 l sunflower oil for frying
- 1 pinch table salt
Preparation
- 1Wash the vegetables thoroughly, clean them, and pat them dry. Slice them into approximately 2–3 mm thin slices using a mandoline or a sharp knife. The more uniform the slices, the better the result.
Frying
- 1In a large pot or deep fryer, heat plenty of sunflower oil to approximately 160 °C. The temperature is important: if the oil is too hot, the vegetables will burn; if it's too cold, the chips will become greasy.
- 2Add the vegetables in batches to the hot oil. Carrots and beetroot need about 3–4 minutes, while parsley root, celery, and parsnips should be fried for about 5–6 minutes until they are light golden and crispy.
Draining & Seasoning
- 1Remove the finished chips with a slotted spoon and let them drain on a baking sheet lined with paper towels to remove excess fat.
- 2Place the still-warm chips in a bowl, lightly salt them, and toss gently. Let them cool completely to develop their full crispiness.
Tip
Be sure to use a mandoline for perfectly uniform slices. This way, all chips will cook at the same time.
Be sure to salt the chips while they are still hot so that the salt adheres better. If you prefer them plain, you can omit the salt – the natural flavor of the vegetables is fantastic.
Knuspr-Küche
Ein kleiner Tipp: Wenn Sie die Chips besonders knusprig mögen, lassen Sie das geschnittene Gemüse (außer Rote Bete) für 10 Minuten in kaltem Wasser liegen, um überschüssige Stärke zu entfernen, und tupfen es danach absolut trocken. Viel Spaß beim Snacken!