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Christine’s chips & dips

CHIPS & DIPPS: healthy and tasty = HOT AIR FRIED WITHOUT OIL, but with lots of TASTY!

Sweet potatoes, beetroot, red carrots and potatoes are best suited for frying. These types of vegetables are very finely shaved or cut with a machine. I wouldn’t season them beforehand because the herbs burn too easily and the whole thing doesn’t taste good.

Now the basics about the hot air fryer: I work with the NINJA, which can have 5 additional functions. If you do not want to produce CHIPS too often, you are welcome to use other, not too expensive brands.

The fryers have a basket with a removable grid, you can put the fine slices of vegetables on the grid or underneath it.

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Due to the different cooking times, you should only fry one type of vegetable at a time.

The vegetables should be sliced ​​very thinly.

at all types of vegetables we have that ninja in the function AIR FRY set to 190 degrees.

cooking times

0

minutes

potatoes

0

minutes

sweet potato

0

minutes

Beetroot

0

minutes

carrots

I chose these four varieties because they keep their colors. Other varieties can also be fried, such as radishes, kohlrabi, parsnips… but they turn GRAY very quickly, so it’s a feast for the eyes!

The chips keep crisp in a sealed box for about 1 hour.

Something else about the Ninja, or similar devices, the price for the Ninja is €250, Philips devices are already available from €50.

seasoning

They taste very good in their natural state, if you like it spicy you can use a mortar and dried herbs of your choice, e.g. E.g. parsley, marjoram, thyme, plus paprika, pepper.

I would like to give a tip about the salt, grind the salt separately from the herbs, as fine as powdered sugar, you can season it much more effectively with it and you need significantly less.

4 dips

Curry cream dip

ingredients

100 g sour cream
120 grams of cream cheese
Whipped cream
1 tbsp medium hot mustard
Some salt, pepper and curry
Brown sugar or honey to taste

  1. Mix all the ingredients and add whipped cream to taste and season to taste.

yellow dip

ingredients

3 red peppers,
200 grams of cream cheese
200 g feta cheese
Some lemon juice
salt, pepper to taste
some brown sugar
Fresh chopped herbs to taste
Some olive oil

  1. Roast and skin the peppers under the grill.Puree all the ingredients in a blender and add a little olive oil.

    A little tip: after grilling the peppers, cool them in a lockable plastic box in the fridge and then easily remove the skin from the quarters.

yogurt dip

ingredients

200 grams of cream cheese
200 grams of yoghurt
juice of 1 lemon
Salt, pepper, some brown sugar, lemon zest
e.g. B. Chives, parsley, basil

  1. Mix all ingredients and taste.

pesto dip

ingredients

carrot green
ground almonds
garlic
Salt
pepper
Parmesan
Mineral water

  1. If you want to serve pesto with the chips, rinse off the carrot tops (if the rabbits haven’t already eaten them) and add them to the rest of the ingredients. Now don’t mix and puree with oil, but with mineral water. It tastes just as good, just doesn’t last long.
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