Potato and vegetable chips

Time

40 min

SErves

2

Calories

473 kcal

Carbs

39g

Protein

4g

Fat

32g

Ingredients

For the potato and vegetable chips

  • 100 g potatoes, waxy
  • 100 grams of blue potatoes
  • 100g sweet potato
  • 80 grams of carrots
  • 80 g celeriac
  • approx. 200 ml peanut oil for frying
  • paprika powder
  • Crystal salt and pepper from the mill
  • 2 tablespoons whole meal spelt flour (if you have a gluten intolerance, you can use organic corn flour instead)

Instructions

With this recipe we will show you how easy it is to make delicious potato and vegetable chips yourself.

Step 1

Peel the waxy potatoes , the blue potatoes and the sweet potatoes and cut or slice into wafer-thin (!) slices.

Then wash thoroughly in a saucepan with cold water, drain the water and repeat the process so that as much potato starch as possible is washed out.

Meanwhile, bring another pot of water to the boil and lightly salt; peel the carrots and celery and cut/slice them into wafer-thin slices.

Step 2

Fill a pan about 2 cm high with peanut oil and heat very slowly.

In the meantime, put the potato slices in the boiling water and blanch for 2 minutes.

Then pour over a sieve, rinse in cold water and shake the sieve vigorously so that the water can drain off.

Then pat the potato slices dry with paper towels.

Then line a plate with paper towels and set aside.

Put the potatoes in the now hot oil and fry for 2 – 4 minutes until they are slightly crispy and golden brown.

Remove from the pan with a slotted spoon, place on kitchen paper, immediately season on both sides with salt and paprika and allow to cool.

Step 3

Mix 2 tbsp spelt (or GF) flour with 4 tbsp water in a deep plate, season with salt and pepper.

Reheat the pan and set out another plate lined with kitchen paper.

Dip the carrot and celery slices in the flour batter, drain and fry in hot oil until crispy.

Then remove from the pan with a slotted spoon and place on kitchen paper to drain.

Leave the drained chips spread out on fresh kitchen paper until ready to serve; put in a bowl just before serving.

Enjoy the chips with a dip of your choice.

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