Surprise your guests with crunchy vegetable crisps – vegan and without any artificial flavourings or enhancers. We show you how – because everybody loves crisps.
The sky’s the limit when it comes to creating healthy vegetable crisps. We suggest combining vegetables of different colours, as eating also has to be a visual pleasure.
- Potatoes or sweet potatoes
- Carrots (maybe mixed with yellow Palatine carrots)
- Savoy cabbage
- Kale (very trendy)
- Chickpeas, etc.
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.
Seasoning: Sea salt, herbs, paprika, curry, chilli, sesame, etc. to taste.
Oil: 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.
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 45 to 60 minutes
- Chickpeas: at 200°C for around 45 minutes
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
Important: constantly monitor 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.
Dehydrator – completely without fat
- Evenly spread the vegetables on the dehydrator tray
- dry them for 6 to 7 hours at approx. 40°C
Adi’s tomato sauce
What goes well with these crisps? We recommend home-made tomato sauce, guacamole or a light dip.
- 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.