Colorful Vegetable Chips
45 min
Under an hour
Knuspr-Küche
Knusprige, selbstgemachte Gemüsechips sind die perfekte gesunde Alternative zu herkömmlichen Kartoffelchips. Mit einer bunten Mischung aus Karotten, Roter Bete, Pastinaken und Sellerie bringen Sie Farbe und natürlichen Geschmack in Ihre Snack-Schüssel. Ideal für den nächsten Filmabend oder als raffinierte Beilage!
Ingredients
Preparation method
Preparation
Thoroughly wash, clean, and pat dry the vegetables. Slice them into approximately 2–3 mm thin pieces using a mandoline or a sharp knife. The more uniform the slices, the better the result.
Frying
Heat plenty of sunflower oil in a large pot or deep fryer to approximately 160 °C. The temperature is crucial: if the oil is too hot, the vegetables will burn; if it's too cold, the chips will become greasy.
Add the vegetables to the hot oil in batches. Carrots and beetroot need about 3–4 minutes, while parsley root, celery, and parsnips should be fried for about 5–6 minutes until light golden and crispy.
Chef's 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 the salt adheres better. If you prefer them plain, you can omit the salt – the natural flavor of the vegetables is fantastic.
Under an hour
35 min
