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Recipe for herb and vegetable chips with crispy potato cakes

These herb and vegetable chips with crispy potato cakes are fun to put on the table during a drink.

Snack for 4 people
1 hour preparation time + 30 minutes waiting time

Ingredients

  • 1 beetroot
  • 1 piece celeriac
  • 1 parsley root
  • flower, to pollinate
  • oil for frying
  • 2 sprigs of basil
  • 2 sprigs of parsley
  • 2 sprigs of celery
  • 2 waxy potatoes
  • oil, for frying
  • extra needed:deep fryer or baking paper

Get started

  1. Scrub the beetroot, celeriac and parsley root. Cut or slice the vegetables into wafer-thin slices. Sprinkle some flour on a plate and dip the vegetable slices in it.
  2. Heat the oil to 170°C. Fry the slices per handful for 20-30 seconds. Place them on a layer of kitchen paper with a slotted spoon. Let it drain and get crispy. Sprinkle with some salt.
  3. Pick the leaves from the herbs. Roll them in the flour and fry them for 10 seconds. Also drain on kitchen paper. Peel the potatoes and slice them into wafer-thin strips. Sprinkle some salt and (white) pepper over it.
  4. Heat a little oil at a time in a non-stick frying pan. Spoon in a few small portions of potato and press flat. Place a piece of baking paper on top and a heavy lid on top. Bake the potato cakes in this way on medium heat for 3-4 minutes until golden brown. Turn them very carefully and fry the other side for 2-3 minutes as well.

Enjoy your meal!


Read also

  • Recipe for dried fruit, chocolate and sugar crisps
  • Recipe for vegetable chips with dough cups and parmesan biscuits

View the rest of the recipes for vegetable chips from page 86 in the May issue of Santé.