Beetroot and carrot chips
4 servings
20 minutes
Beet and carrot chips are an exquisite blend of natural sweetness and crunchy texture inspired by French gastronomy. This light yet elegant snack has gained popularity for its simplicity and health benefits. Delicate slices of beetroot and carrot dried in the oven turn into thin, airy chips that retain the rich flavor of fresh vegetables. The sweet-earthy hue of beetroot harmonizes with the bright freshness of carrot, while a light hint of salt and sugar enhances the natural flavor nuances. An excellent option for a light snack or as an original addition to gourmet appetizers. These chips pair perfectly with soft cheeses, spicy sauces, or can simply be enjoyed alone, adding a touch of gastronomic pleasure to every moment.
1
Wash, peel, and slice the vegetables as thinly as possible using a cheese knife or a vegetable peeler.
- Beetroot: 1 piece
- Carrot: 2 pieces
2
Lay the slices on absorbent paper and place it on the oven rack. Salt and sprinkle with sugar.
- Sugar: 2 tablespoons
- Salt: to taste
3
Dry the vegetables for 3 hours at 50 degrees, with the door slightly open.
4
Store in an airtight container.
