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Vegetables crisps

Vegetables crisps Cook Expert

Preparation : 15 min Resting : -
Cooking : 15 min Equipment :
Difficulty :
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for Serves 6 :
2 potatoes (200g)
1 carrot (100g)
1 raw beetroot (150g)
1 turnip (100g)
1 zucchini (150g)
500 ml grape seed oil
paprika or cumin
salt, 5 peppercorn blend
1 Wash and dry the vegetables. Peel the potatoes, carrot, beetroot and turnip; remove the ends of the zucchini. Fit the food processing bowl, install the midi bowl and the 2mm slicing disc. Thinly slice each vegetable separately using the FOOD PROCESSOR programme.
2Heat the oil in a deep-fat fryer or sauté pan until it is hot but not smoking. Fry the sliced vegetables in small quantities for about 3 minutes, until golden.
3Drain the crisps and place on kitchen paper; season with paprika or cumin, salt and 5 peppercorn blend.
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016
Chef’s tip

You can also cook the vegetable crisps in the oven at 180°C (170° fan, gas mark 4) for 12 to 15 minutes. Brush with olive oil and season before baking.​


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JulieA