- 1 small Beet (about 50 grams)
- 1 small Jerusalem artichoke (about 50 grams)
- 1 small Parsnip (about 50 grams)
- 1 teaspoon Canola oil
- 1 tablespoon Quark (30 grams)
- 1 teaspoon Tomato paste
Rinse beet, Jerusalem artichoke and parsnip. Trim ends, peel with a vegetable peeler and cut with a mandoline into very thin slices. (Beet stains very much, so if possible, work with gloves.)
Line a baking sheet with parchment paper and coat with the oil. Distribute vegetable slices on top and set on the middle rack in preheated oven at 200°C (fan 180°C, gas mark 3)(approximately 400°F/convection 350°F). Bake about 10 minutes.
Meanwhile, mix quark and tomato paste in a small bowl. Season to taste with salt. Take chips from the oven and allow to cool. Season with 1 pinch of salt and serve with the tomato quark.