Ingredients for 2 servings
For the potato and vegetable Chips
- 100 g potatoes, waxy peel – and –
- 100 g of blue potatoes – peel
- 100 g sweet potato – peel and wash the
- 80 g of carrots – peel and cut into thin slices
- 80 g celeriac – peel and cut into thin slices
- 2 TBSP whole grain spelt flour with 4 TBSP water, stir together and season with salt and pepper
Liquid ingredients and spices
- approximately 200 ml of peanut oil for deep frying
- Paprika powder
- Crystal salt
- Pepper from the mill
Preparation
Preparation time 25 minutes cooking/baking time about 15 minutes
A pot with water, bring to a boil and lightly salt.
In the meantime, all the potatoes into thin (!) Slice or plane, in another saucepan, fill pan with cold water and wash thoroughly. Then using a colander drain and the process can be repeated so that as much potato starch is flushed.
A pan about 2 inches high with peanut oil filling and slowly heated.
In the meantime, put the potatoes in the boiling water for 2 Min. blanch. Then using a sieve, drain and refresh with cold water. The screen shake vigorously so that the water can drain. Subsequently, the potato slices with kitchen paper to Pat dry.
A plate with kitchen parchment and set aside.
The potatoes in the now boiling-hot Oil, and place 2 – 4 Min. slightly crispy and Golden brown fry.
With a slotted spoon remove from the pan, on the kitchen paper, and immediately on both sides with salt and pepper powder seasoning and leave to cool.
The pan again, and another with kitchen paper plate covered heat.
In the meantime, the carrots and celery slices through the flour batter pull, drain and place in hot Oil crispy deep frying. Then with a slotted spoon remove from the pan and Drain on kitchen paper.
Tip: you can use the Chips, of course, also with spices and herbs of your choice, add a personal touch.
To fit the potato and vegetable chips and a creamy Dip of sour cream, and soy yogurt.
Nutritional values per Serving
- Calories: 473 kcal
- Carbohydrates: 39 g
- Protein: 4 g
- Fat: 32 g