Colorful Vegetable Chips
Colorful Vegetable Chips - Nibbling fun with vitamin power
Healthy, because
Even smarter
Nutritional values
With this vegetable mix, you get a lot of vital substances in your chip bowl. Beet, Potatoes and Sweet potatoes provide plenty of potassium, which regulates the fluid balance in the body. The high fiber content in the roots makes the chips a filling snack.
If you like, you can also make the spice mixture yourself and adapt it perfectly to your own taste. For example, a classic mixture of hot and sweet paprika goes well with these colorful vegetable chips.
(Percentage of daily recommendation)
| Calorie | 169 cal. | (8 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 12.1 μg | (20 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 1.5 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 557 mg | (14 %) | ||
| Calcium | 32 mg | (3 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 0.9 g | |||
| Uric acid | 26 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 7 ozs Sweet potato (1 small)
- 7 ozs Lotus root (or 1 parsnip)
- 7 ozs beets
- 8 ozs purple potatoes
- vegetable oil for frying
- salt
- Ras el hanout (Asian spice mix)
- cayenne pepper
Kitchen utensils
Preparation steps
Clean, wash and finely slice the tubers and roots. Heat oil in a pot to 170 °C / 340 ˚ F. Dab the vegetable slices until they are very dry with paper towels and deep-fry them separately in portions in the hot oil until crispy.
Lift out with a slotted spoon and drain on paper towels. Sprinkle each chip with salt, Ras el-Hanout and a little cayenne pepper and arrange in a bowl.
