Vegetable chips

4 servings

30 minutes

Vegetable chips are a refined crispy delicacy that comes to us from sunny Spain. This light and aromatic snack combines sweet potato, earthy beetroot, and tender parsnip into golden crispy slices. They are fried in hot oil, giving them an appetizing texture, while a pinch of salt enhances the natural flavor nuances. These vegetable chips are perfect for light snacking, festive tables, and cozy evenings as they are not only healthier than traditional potato chips but also boast rich flavors and amazing color variety. Serve them with dips or enjoy them plain — they will provide you with a Mediterranean atmosphere of comfort and gastronomic pleasure.

Energy value per serving

• Calories: 185
• Proteins: 6.1g
• Fats: 0.8g
• Carbohydrates: 40.8g

Ingredients

• Sweet potato: 500 g
• Beet: 500 g
• Parsnip: 500 g
• Salt: to taste
• Vegetable oil: to taste

Cooking steps

1. Preheat the oven to 180 degrees.

2. Slice the sweet potato and beet into thin rounds, and chop the parsnip into thin strips.

   Required ingredients:

   • Sweet potato: 500 g
   • Beet: 500 g
   • Parsnip: 500 g

3. Fill a large pot one-third with oil and heat to 190 degrees. Fry the vegetables in the oil in small batches for 30 seconds until golden and crispy. Place on paper towels. Sprinkle with salt and keep warm in the oven.

   Required ingredients:

   • Vegetable oil:  to taste
   • Salt:  to taste