Root vegetable chips
Time for a perfect snack: root vegetable chips that are crispy and full of taste.
Tools
Ingredients
Serving
1
large parsnip
1
large beet
3 tbsp
olive oil
1/2 tsp
salt
Step by step
This recipe makes a 1 person portion.
Peel the parsnip and the beet. Attach Vegetable Sheet Cutter Attachment to the stand mixer. Insert food holder into center of one end of parsnip and secure onto attachment. Insert food skewer through the parsnip, up to first mark. Attach Thin Blade to attachment. Turn Stand Mixer to Speed 2 and position blade against the parsnip to process. Repeat with the beet (or other root vegetables). Transfer vegetable sheets to cutting board and cut into rectangles with a ravioli cutter or a pizza cutter.
Place the chips on the baking tray lined with parchment paper. Brush them with the oil mixture on both sides. Place in the 100 C preheated oven and bake for about 1 hour, turning once halfway. Cool lightly and serve immediately.