Various veg for different colours
The sky’s the limit when it comes to creating vegetable crisps. We suggest combining vegetables of different colours, as eating also has to be a visual pleasure.
Spoiled for choice
Potatoes or sweet potatoes
Carrots (maybe mixed with yellow Palatine carrots)
Kale (very trendy)
Make your own vegetable crisps
Vegetable crisps are quick to make, crispy, tasty and light. You don't even need a deep fat fryer as they can be baked until crunchy in the oven. Or do you have a dehydrator? Then you can make them without fat.
- Wash the vegetables and peel them, if necessary (use baby carrots with their skin).
- Cut the vegetables into very thin slices – it's easier to use a vegetable slicer or breadcutter. The thinner the slices, the crunchier the crisps.
- Season: Add sea salt, herbs, paprika, curry, chilli, sesame, etc. to taste.
- Mix the sliced veggies with a little oil in a bowl. Olive, rapeseed, sunflower or peanut oil – high-quality oil improves the taste of the crisps.
Our tip: Add a little vinegar to the oil for a surprising result.
Turning veg into crisps
There are a number of different methods for turning veg into crisps. The choice is yours.
Dehydrator: completely fat-free
- Evenly spread the vegetables on the dehydrator trays
- Dry for 6 to 7 hours at approx. 40°C
In the oven: easy and low-fat
- Mix the sliced veggies with a little oil in a bowl.
- Lay them individually on an oven tray (lined with baking paper).
- Bake at 110° to 130°C for around 45 to 60 minutes (Chickpeas at 200°C for around 45 minutes). Please note that baking times can vary a lot, depending on the thickness of the vegetables. Check the crisps in the oven regularly.
Deep fat fryer: even crispier
- Heat some oil (sunflower, rapeseed or peanut oil) to 165° to 175°C in a deep fat fryer or non-stick pan. Constantly check the oil temperature.
- Fry the vegetable crisps in small batches and leave them to drain on kitchen paper. The oil can be re-used several times.
What sauce goes with them?
We recommend home-made tomato ketchup:
- 1 onion
- 500 g pelati (i.e. peeled whole) tomatoes
- Piece of ginger, 1cm
- 1 garlic clove
- 60 ml red wine vinegar
- 25 g sugar
- Chilli, cloves, fennel and coriander seeds to taste. You can also use less sugar.
(approx. 50 minutes)
- Braise the onions in a pan for approx. 15 minutes.
- Ground the fennel and coriander seeds and cloves in a pestle and mortar.
- Add the ginger, garlic and chilli to the onions in the pan, then add the fennel and coriander seeds and the cloves. Season with salt and pepper, if necessary.
- Add the tinned tomatoes, vinegar and sugar, and simmer on a medium heat for approx. 30 minutes.
- Blend in the mixer, press through a sieve, leave to cool then serve.