Sweet and Sour Vegetable Chips
An assortment of vegetables:
This is really more a set of instructions than a recipe. You can use almost any vegetable that you like. If you want to use potatoes, cook them first.
I recommend an assortment of vegetables like carrot, red beet, zucchini, parsnip, celeriac and kale.
Do like this:
Finely slice the vegetables into crisp sizes, for instance using a potato peeler.
Combine 1 cup, 2,5 dl water with 4 tablespoons salt and a handful of herbs in a small pot. Bring to a boil to release flavor from the herbs.
In another pot, combine 1/2 cup, 1 dl apple cider vinegar with 3 tablespoons honey. Heat and stir to dissolve the honey.
Brush one side of the sliced vegetables with the salty liquid and the other with the honey and vinegar. Place on a rack with the salty side down. Dry in the oven, at the lowest possible temperature, with the fan on. Leave them overnight until completely dry and crispy.