Vegetable crisps
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17 rates
Preparation : 15 min
Cooking : 15 min
Total time : 30 min Rest : 0 min
6 people
200 g potatoes
1 tbsp ground paprika or cumin
1 pinch salt
1 pinch pepper
0.5 L vegetable oil
100 g carrot (1)
150 g courgette
100 g turnip
150 g raw beetroot
Associated products
Tips
You can also cook the vegetable crisps in the oven at 180°C for 12 to 15 minutes. Brush with olive oil and season before baking.
RECIPE STEPS
1
Wash and dry the vegetables.
- 200 g potatoes
- 100 g carrot (1)
- 150 g courgette
- 100 g turnip
- 150 g raw beetroot
2
Peel the potatoes, carrot, beetroot and turnip; remove the ends of the courgette.
- 200 g potatoes
- 100 g carrot (1)
- 150 g courgette
- 100 g turnip
- 150 g raw beetroot
3
Fit the food processing bowl.
4
Fit the midi bowl and the 2mm slicing disc. Thinly slice each vegetable separately by running the program.
- 200 g potatoes
- 100 g carrot (1)
- 150 g courgette
- 100 g turnip
- 150 g raw beetroot
Robot
5
Heat the oil in a deep-fat fryer or frying pan.
- 0.5 L vegetable oil
6
When the oil is hot (but not smoking) fry the sliced vegetables in small quantities for about 3 minutes, until golden.
7
Drain the crisps and place on kitchen paper.
8
Season with paprika or cumin, salt and pepper.
- 1 tbsp ground paprika or cumin
- 1 pinch salt
- 1 pinch pepper
© photos Sandra Mahut © 2014 Hachette Livre (Marabout)
1 comment
it said in comments you can put it in the oven. this was a disaster. beet and zucchini burned black and the potatoes were basically the only ones that were sort of almost done. DON'T prepare potatoes with other stuff.