Sweet and Sour Vegetable Chips

S15 (US Season 9)EPISODE 02
When it comes straight out of the oven or the dehydrator, it's really nice and crunchy, and you can eat it like chips.


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.