Give your vegetable chips a savory bite by baking Parmesan cookies with them. View the recipe.
Snack for 4 people
1 hour preparation time
Ingredients
- 150 g vegetables (carrot, celeriac, leek)
- 75 g flour
- oil for frying
- 8 spring roll wrappers
- 2 tsp sesame seeds
- 1 handful of mixed herbs (parsley, oregano, thyme)
- 60 g Parmesan cheese
- 1 tbsp sugar
- 1 protein
- 50 g soft butter
- extra needed:wok or fryer, baking paper, 4 wide oven dishes
Getting started
- Preheat the oven to 200°C. Heat the oil to 170°C. Wash the vegetables and cut or slice them into wafer-thin strips. Toss them in a bowl with 1-2 tbsp flour and fry them in batches for 10-15 seconds. crispy.
- Scoop them with a slotted spoon onto a layer of kitchen paper. Let it drain and get crispy. Sprinkle the chips with some salt.
- Brush the 4 ramekins with oil. Also brush the dough sheets thinly with oil. Place a sheet of dough in each dish and place a second sheet in it staggeredly. Sprinkle over the sesame seeds and bake for 10 minutes until crispy.
- Turn the oven temperature back to 180°C. Line a baking tray with baking paper. Finely chop the herbs. Grate the Parmesan. Mix 55 g flour with the sugar and 1 tsp salt. Add the egg white and stir until smooth. Mix in the butter and cheese. Spread the batter on the baking paper with a palette knife to form oval cookies. Sprinkle the herbs over it.
- Bake the cookies in 10 minutes until golden brown. Take them off the plate with the knife and place them over a rolling pin or wine bottle, so that they harden into beautiful semi-circular curls. Let cool. Serve everything together.
Enjoy your meal!
Read also
- Recipe for herb and vegetable chips with crispy potato cakes
- Recipe for dried fruit, chocolate and sugar crisps
View the rest of the recipes for vegetable chips from page 86 in the May issue of Santé.
