Vegetable Chips

For the vegetable chips, preheat the oven to 150 °C convection oven and cover the baking tray with baking paper. Clean the melanzani and zucchini and cut into very thin slices (zucchini lengthwise). Place in the oven for about 8 minutes, then remove immediately.

Bring salted water to a boil. Clean, wash, peel and finely slice beets, carrots and celery. Blanch (scald) the slices one by one for a few seconds, remove and rinse with cold water. Dry on kitchen paper.

Heat oil in a large pot to 180 °C. Fry beetroot, carrot and celery slices one by one for about 1 minute. Then deep-fry slices of melanzani and zucchini until crisp. Also dry on paper towels and sprinkle with sea salt.

Drizzle celery slices with vinegar. Sprinkle zucchini with curry, melanzani with chili, carrots with anise and beets with pepper. Sprinkle all vegetable chips again with sea salt.

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