These herb and vegetable chips with crispy potato cakes are fun to put on the table during a drink.
Snack for 4 people
1 hour preparation time + 30 minutes waiting time
Ingredients
- 1 beetroot
- 1 piece celeriac
- 1 parsley root
- flower, to pollinate
- oil for frying
- 2 sprigs of basil
- 2 sprigs of parsley
- 2 sprigs of celery
- 2 waxy potatoes
- oil, for frying
- extra needed:deep fryer or baking paper
Get started
- Scrub the beetroot, celeriac and parsley root. Cut or slice the vegetables into wafer-thin slices. Sprinkle some flour on a plate and dip the vegetable slices in it.
- Heat the oil to 170°C. Fry the slices per handful for 20-30 seconds. Place them on a layer of kitchen paper with a slotted spoon. Let it drain and get crispy. Sprinkle with some salt.
- Pick the leaves from the herbs. Roll them in the flour and fry them for 10 seconds. Also drain on kitchen paper. Peel the potatoes and slice them into wafer-thin strips. Sprinkle some salt and (white) pepper over it.
- Heat a little oil at a time in a non-stick frying pan. Spoon in a few small portions of potato and press flat. Place a piece of baking paper on top and a heavy lid on top. Bake the potato cakes in this way on medium heat for 3-4 minutes until golden brown. Turn them very carefully and fry the other side for 2-3 minutes as well.
Enjoy your meal!
Read also
- Recipe for dried fruit, chocolate and sugar crisps
- Recipe for vegetable chips with dough cups and parmesan biscuits
View the rest of the recipes for vegetable chips from page 86 in the May issue of Santé.
