Vegetable chips
Crispy chips filled with the taste of ripe homemade vegetables from your garden.
Ingredients
Servings 3- carrots 2 pcs.
- beets 2 pcs.
- olive oil 2 tbsp. l.
- Provence herb mix 1 tbsp. l.
- change 1 h. l.
Cooking
Step 1
Rinse the roots well and peel them. Cut into very thin rounds. A mandolin grater can do this very well, but if it is not at hand, you can handle it with a sharp knife with a wide blade
Step 2
Preheat oven to 180 degrees. Line a baking sheet with parchment paper, drip oil on it and rub the fat over the surface with a silicone brush. Lay out vegetable rounds in dense rows, walk over them with a brush dipped in oil and send to the oven. Everything chopped is unlikely to fit on one baking sheet, so either use two, or bake the chips in several passes.
Step 3
Be sure to set a timer for 15 minutes. and carefully monitor what is happening in the oven: depending on the individual characteristics of each, the cooking time of the chips may vary. As soon as you see that the rounds have begun to dry out, shrink and darken, get them out of the oven.
Step 4
Mix dried herbs with salt, sprinkle chips with this mixture and put in the oven at 120 degrees for an hour and a half.