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Crispy Colorful Vegetable Chips

Name: Crispy Colorful Vegetable Chips
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: Österreichische Küche
Ingredients: 3 medium carrots; 2 fresh beetroots; 3 medium parsley roots; 3 medium parsnips; ½ medium celery root; Sunflower oil for frying; Fine table salt

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45 min

Under an hour

Gurkerl Küche

Knusprig, bunt und unwiderstehlich: Diese selbstgemachten Gemüsechips sind die perfekte gesunde Alternative zu herkömmlichen Snacks. Aus frischen Karotten, Roten Rüben, Pastinaken und Sellerie gezaubert, bringen sie natürliche Süße und vollen Geschmack direkt aus der Pfanne in die Schüssel. Ideal für den nächsten Filmabend oder als raffinierte Knabberei für Gäste – natürlich, hausgemacht und ohne unnötige Zusätze!

Ingredients

Price per portion:€ 3.69

Ingredients

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Carrots 3 mittelgroße Karotten

Fresh beetroot 2 frische Rote Rüben

Parsley root 3 mittelgroße Peterwurzen

Parsnips 3 mittelgroße Pastinaken

Celeriac ½ mittelgroße Sellerieknolle

You probably have at home

Sunflower oil Sonnenblumenöl zum Frittieren

Fine salt feines Speisesalz

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.