← All recipes

🍽️ Crispy Root Vegetable Chips with Creamy Tomato Quark Dip

90 kcal · 30 min · 4 servings

Ingredients

• 50 g small red beet (1 small red beet)
• 50 g small Jerusalem artichoke (1 small Jerusalem artichoke)
• 50 g small parsnips (1 small parsnip)
• 1 tsp rapeseed oil
• 30 g low-fat quark (1 tbsp)
• 1 tsp tomato paste
• salt

Instructions

1. 1. Thoroughly wash the beetroot, Jerusalem artichoke, and parsnip under running water.
2. 2. Peel the hard skin off the roots using a vegetable peeler.
3. 3. Slice the vegetables into paper-thin rounds using a vegetable slicer.
4. 4. Wear gloves when handling beetroot, as it stains easily.
5. 5. Line a baking tray with baking paper.
6. 6. Brush the baking paper lightly with oil.
7. 7. Arrange the vegetable slices evenly on the tray.
8. 8. Preheat your oven to 200 °C (180 °C with fan or gas mark 3).
9. 9. Bake the slices on the middle rack for about 10 minutes.
10. 10. Mix the quark and tomato paste together in a small bowl.
11. 11. Season the quark mixture with salt to taste.
12. 12. Remove the chips from the oven and let them cool down completely.
13. 13. Sprinkle a pinch of salt over the cooled chips.
14. 14. Serve the chips alongside the tomato quark dip.

Nutrition per serving

• kcal: 90
• Protein: 6 g · Fett/Fat: 3 g · Carbs: 8 g