A quick and easy vegetable chips recipe that is perfect for snacking and sharing without moderation at aperitif time!
Wash and peel the vegetables (except for the eggplant). Using a mandoline, slice them very thinly (about 2 mm).
Pat the slices dry on paper towels. In a mixing bowl, pour in the oil, the vegetables, salt, and pepper, and mix by hand.
Spread the slices on one or two baking sheets lined with parchment paper. Bake for 10 to 15 minutes at 200° C, stirring every 5 minutes.
To finish, once they are golden, take them out of the oven and let them cool so they become crispy.
0 servings
4
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EN