Crispy Vegetable Chips
1 serving
20 minutes
Crispy vegetable chips are a light and sophisticated snack that combines the natural flavor of fresh vegetables with an appetizing crunchy texture. Originating from European cuisine, this recipe is a great alternative to traditional potato chips. Carrots, beets, and potatoes are sliced thinly, baked with olive oil and salt, and then brought to perfect crispness. Their taste is vibrant, naturally sweet with light caramelized notes. A special zest is added by a creamy sauce based on mayonnaise and sour cream enriched with the aromas of fresh basil, garlic, lime, and lemon zest. These chips are perfect as an appetizer snack and can also serve as an original side dish for meat or fish.
1
Wash, peel, and slice the vegetables as thinly as possible with the sharpest knife.
- Carrot: 1 piece
- Beetroot: 1 piece
- Potato: 1 piece
2
Place the vegetables on parchment, drizzle with oil, and sprinkle with salt. Send the vegetables to the microwave for 5 minutes at maximum power.
- Olive oil: 10 ml
- Salt: to taste
3
Cooling vegetables makes them even crunchier.
4
While the vegetables cool down, prepare the sauce. For this, mix equal parts of mayonnaise and sour cream, add tomato pulp, fresh basil, garlic, olive oil, salt, pepper, oregano, cilantro and mint, lime juice and lemon zest.
- Mayonnaise: 1 tablespoon
- Sour cream: 1 tablespoon
- Tomatoes: 1 piece
- Basil: 1 bunch
- Garlic: 1 clove
- Cilantro: to taste
- Oregano: to taste
- Mint: to taste
- Lime juice: 5 ml
- Lemon zest: 5 g
- Olive oil: 10 ml
- Salt: to taste
- Ground black pepper: to taste
