As of: February 13, 2024, 8:00 a.m
By: Ines Alms
Comments
Press
Split
Root and tuber vegetables can do more as a side dish.
A simple recipe turns them into colorful chips.
And with a special tip they become nice and crispy.
Especially in the winter months, there are plenty of root vegetables available in stores - but also from your own cultivation.
For good reason, because carrots, beetroot or, for example, parsnips are good storage vegetables.
But after a while, even the once most beautiful tubers or roots are no longer crisp and fresh.
Now is a good time to use them in the kitchen.
It doesn't always have to be an elaborate dish or a salad - they are always welcome as vegetable chips for a snack in front of the TV or as an antipasti with an aperitif.
Recipe for vegetable chips with carrots, beetroot and potatoes
Vegetable chips are easy to make yourself.
If you don't like a variety, simply swap it out.
(Symbolic image) © Westend61/Imago
You don't like beetroot and potatoes are too boring for you?
Simply swap the vegetables for a root or tuber vegetable of your choice.
Or you can only use old varieties of carrots in several colors from yellow to purple.
Instead of salt, you can also use a homemade herbal salt such as celery salt or lovage salt.
For the vegetable chips you need:
300 g carrots and parsnips (substitute root parsley)
200 g beetroot (or pumpkin)
300 g larger potatoes or sweet potatoes
3-4 tbsp olive oil
Salt
a mixture of spices if desired
You can find even more exciting garden topics in our free newsletter, which you can subscribe to right here.
Preparation of the colorful vegetable chips
Peel the vegetables and slice them into as fine strips and slices as possible using a vegetable slicer or vegetable peeler.
Mix the vegetables in a bowl with the olive oil, salt and a spice mixture of your choice.
Preheat the oven to 140 degrees Celsius.
Spread the vegetable mixture evenly on a baking tray lined with baking paper and bake in the oven for about 40 to 50 minutes.
Keep a close eye on the vegetable chips at the end of the cooking time so that they don't burn.
Remove and let cool.
My news
Hearty chicory salad with apples, walnuts and cheese
Valentine's Day snacks: Quick, delicious dishes with a lot of heart reading
Make your own detox tea: Benefits of teas – and these ingredients are available
Carrots: That's why it's not worth eating carrots raw
Store bananas correctly: Here are six tips to keep them fresh for longer
You should not buy cucumbers, peas and apricots in the cold season
Tip: To allow the water vapor from the vegetables to escape from the oven, you should open the oven door more often or jam a wooden spoon handle into the door during the baking time.
Otherwise the high humidity will prevent the chips from becoming crispy.