2020-08-13 / test@t
- 1 celery root
- 2 medium beets
- 1 large carrot
- 3 large potatoes
- extra virgin olive oil
- 5 sprigs of rosemary
- coarse sea salt
STEP-BY-STEP COOKING RECIPE
Store the remaining vegetables from other dishes in the refrigerator in the fresh area. When you've got enough, make these wonderful chips out of them.
Peel the celery, cut in half, then quarters and slice thinly. Peel the vegetables and cut into slices as thin as possible (if you have a kitchen machine with a special attachment, this will not take long).
Place the slices of vegetables in one layer on a baking sheet lined with parchment (if you are making chips with a reserve, then use several baking sheets at once). Brush them with olive oil and sprinkle with chopped rosemary leaves and sea salt.
Preheat the oven to 100 C, place baking trays with vegetables in it and turn on the convection function. Dry the chips for 1 hour. Then turn over, brush again with olive oil, sprinkle with rosemary and dry for another 30 minutes. Then turn off the heat and leave the chips on convection for another half hour.
Store chips in cookie jars or bulk jars. They will “live” under a sealed cover for at least a month.