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Vegetable Chips
Serves: 4-6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5 ( 1 voted )
Ingredients
- 1 parsley root
- 1 yellow carrot
- 1 Chioggia beetroot
- 1 parsnip
- 2 kale leaves
- 20 ml olive oil
- Salt
Instructions
1 Peel the vegetables (if necessary). Cut as thin as possible (here with a mandolin).
2. Wash the kale leaves and remove the very tough, fibrous middle rib.
3. Place the kale leaves and vegetables in a large bowl. Drizzle with olive oil and season with salt. Mix well.
4. Place on a baking tray lined with baking paper. Place in the oven at 100–120°C circulating air and monitor regularly until the leaves and vegetable slices have dried without becoming too dark, i.e. about 40–50 minutes (the time depends on your oven).
5. Gradually remove the vegetables from the oven, as the cooking time required is not the same for all vegetables.
Arrange and serve.
Recipe : Sandrine Pingeon
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