Recipes > Starters/Tapas > Vegetable Chips with Yoghurt Dip

Vegetable Chips with Yoghurt Dip

Category: Side dish / Tapas

 

 

Preparation:

  1. Put all ingredients for the dip into a bowl and stir. Cover the bowl and put it into the refrigerator.

  2. Wash the zucchini. Wash and peel the carrot, parsnip and radish. With a peeler or food processor, cut the vegetables lengthwise into thin strips.

  3. Put the wok on the hob, add oil for frying and heat over medium (about level 5). Continuously monitor the process so the oil does not overheat.

  4. Dab the vegetable strips dry and sprinkle with flour. Fry the zucchini strips for about 3 minutes until they are crisp. Allow to drip off on paper towel. Fry the carrot, parsnip and radish strips for about 2 minutes until crisp. Allow to drip off on paper towel as well.

  5. Serve the vegetable chips with the yoghurt dip.

Comments

Rating

Ingerdients (for 4 servings):

Vegetable chips:

1 zucchini

1 carrot

1 parsnip

1/4 radish

20 g fl our

1 l oil for frying

 

Yoghurt dip:

200 g full-fat yoghurt

1/2 clove of garlic, pressed

1 tsp. sugar

1/2 tsp. salt

1/2 tsp. black pepper

1 tsp. mint, fresh or dried

 

Appliance: Hobs

Nutritional information:

Carbohydrates 43 g

Protein 14 g

Fat 110 g

 

Calories / bread units:

Recipe 1256 kcal

Portion 314 kcal

Portion 0.9 BU