Winter Chipology / Vegetable Chips
Using the earthy winter rustic vegetables with our Seaweed Cider Salt for the addictable chip session
Ingredients
250g Parsnip 1 medium| peeled cut thin cut
380g Sweet potato,peeled thin cut
100g Brussel sprouts 4 pieces| wedges
260g Potato 1 medium| Desire skin on, thin cut
210g Swede 1 small| thin cut
125g Turnip 1 small | thin cut
350g Butternut pumpkin | skin on, thin cut
180g Beetroot| peeled, thin cut
4 sticks rosemary
10g +- Seaweed Cider Salt
30ml olive oil
Seaweed Cider Whole Egg Mayo
1 egg
20g Dijon mustard
10-15ml Seaweed Cider Vinegar( a splash)
150ml Oil
Method
Preheat oven to 240 degrees with elements on, line 4 trays
Cut all vegetables into thin chip size
Season with seaweed cider salt and a little olive oil
Bake until golden brown about 20 minutes,
For the whole egg mayo, crack a egg in a jug, add mustard, Seaweed Cider Vinegar, blend adding the oil slowly, stand aside
Remove the chips from the oven, toss in a bowl and season to taste, serve with Seaweed Cider Mayo
Tips
Dry vegetables off from natural juice
Use minimal oil
