Mixed Vegetable Chips




  • 2 medium beets
  • 2 potatoes
  • 1 zucchini
  • 1 sprig of rosemary
  • 2 sprigs of fresh thyme
  • 2 pinches of rock salt
  • Black pepper

Peel the skins off the vegetables. With the help of a mandolin, cut 2 mm thick round slices and arrange them on a baking tray lined with grease-proof paper so that they do not overlap.

Mix the finely chopped rosemary, fresh thyme, rock salt and black pepper in a bowl and sprinkle over the vegetables.

Bake in a preheated 180 degree oven for 15 minutes and remove from the oven. Turn the beets over and cook for another 15 minutes. Serve cold.

 

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