VEGETABLE CRISPS

SERVES 4

 

  • Courtesy of BORA

  • Appliance: BORA X BO steam and fan oven

  • Preparation Time: 15 mins

  • Baking/ cooking Time: 10mins

INGREDIENTS

FOR THE MARINADE

  • 100 ml heat-resistant oil

  • 1 tbsp paprika (or spice mixture of your choice)

  • ½ tsp rock salt

FOR THE VEGETABLE CRISPS

  • 1 lemon

  • 500 ml water

  • 250 g carrots

  • 250 g potatoes

 
BORA X BO steam and fan oven

METHOD

MARINADE

Mix together the oil, paprika and salt in a bowl to make a marinade.
 

VEGETABLE CRISPS

Squeeze the lemon and mix the juice with the water. Peel the vegetables, chop them into thin slices (approx. 1 mm) and soak briefly in the lemon water. Leave to strain then stir the vegetable slices into the marinade in a bowl. Spread out the vegetable slices on the universal tray and bake in the X BO (160°C/0% humidity) for 5 minutes. Then change the settings to 110°C/-100% humidity and dry the crisps for another 5 minutes. Place on some kitchen roll to strain.
 

PRO TIP

Store the vegetable crisps in a dry, airtight container so that they keep for longer. The higher the starch content of the vegetables, the longer the crisps will remain crispy. The vegetable colour is preserved by soaking the vegetable slices in lemon water.