Crispy Colorful Vegetable Chips
45 min
Under an hour
Gurkerl Küche
Preparation method
Wash the vegetables thoroughly, clean them, pat them dry, and cut them lengthwise into slices about 2–3 mm thin. This is best done with a vegetable slicer for even results.
Heat plenty of sunflower oil in a large pot or deep fryer to approx. 160 °C. The oil layer should be high enough for the vegetables to float freely.
Add the vegetables in batches to the hot oil and fry until golden brown. Be careful not to add too much at once, so that the temperature does not drop too much.
Chef's tip
Use a mandoline or slicer for perfectly even slices. The thinner the slices, the crispier the chips will be.
Be sure to salt the chips while they are still hot so that the salt adheres better. But they also taste excellent unsalted and bring out the natural sweetness of the vegetables.
20 min
Under an hour
