Vegetable crisps
Tillredning
MARINADE
Mix together the oil, paprika and salt in a bowl to make a marinade.
VEGETABLE CRISPS
Squeeze the lemon and mix the juice with the water. Peel the vegetables, chop them into thin slices (approx. 1 mm) and soak briefly in the lemon water. Leave to strain then stir the vegetable slices into the marinade in a bowl. Spread out the vegetable slices on the universal tray and bake in the X BO (160°C/0% humidity) for 5 minutes. Then change the settings to 110°C/-100% humidity and dry the crisps for another 5 minutes. Place on some kitchen roll to strain.
PRO TIP
Store the vegetable crisps in a dry, airtight container so that they keep for longer. The higher the starch content of the vegetables, the longer the crisps will remain crispy. The vegetable colour is preserved by soaking the vegetable slices in lemon water.
Preparation time: 15 min.
Baking/cooking time: 10 min.
Serves 4
FOR THE MARINADE
- 100 ml heat-resistant oil
- 1 tbsp paprika (or spice mixture of your choice)
- ½ tsp rock salt
FOR THE VEGETABLE CRISPS
- 1 lemon
- 500 ml water
- 250 g carrots
- 250 g potatoes
