ingredients
Root vegetables of your choice:
beetroot
yellow and red carrots
Parsnip
Jerusalem artichoke
or sweet- | potato
1 tablespoon of salt
1 teaspoon per rosemary
1 teaspoon licorice powder
Preparation
Wash organic vegetables well and cut into 2 millimetre thin slices, e.g. with a vegetable slicer. Place the vegetable slices on a baking tray lined with baking paper. Mix the desired amount of salt, rosemary and liquorice powder and spread over the vegetables. Now bake for approx. 15-20 minutes at 150 degrees in the oven, mid-height, dry. The crispy vegetable chips are ready to eat, either for direct consumption or to refine soups and salads.
