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Vegetable Crisps With Olive Powder

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Here is a healthy snack with vegetables by Diana Chan, winner of Master Chef Australia 2017

Yields1 Serving
 Carrots, 500g
 Beetroot, 500g
 Sweet potatoes, 500g
 Kale, 500g
 Salt to taste
 Olives, 4 jars (makes 1 cup of powder)
1

Preheat the oven to 120C

2

Using a mandolin or vegetable slicer, thinly slice the carrots, beetroot and sweet potatoes.

3

Remove the kale stems.

4

Place all the vegetables onto a lined baking tray and dehydrate in the oven for 2 – 2 1/2 hour or until crisps. Season with salt. Place in an airtight container until ready to serve.

5

At the same time, drain the olive from the liquid and place them on a baking try and dehydrate in the oven until dry. This should take 5 hours.

6

Place into a blender and blitz to resemble a fine powder.

7

To serve, mix the vegetables crisps and olive powder together and serve in paper cones.

Ingredients

 Carrots, 500g
 Beetroot, 500g
 Sweet potatoes, 500g
 Kale, 500g
 Salt to taste
 Olives, 4 jars (makes 1 cup of powder)

Directions

1

Preheat the oven to 120C

2

Using a mandolin or vegetable slicer, thinly slice the carrots, beetroot and sweet potatoes.

3

Remove the kale stems.

4

Place all the vegetables onto a lined baking tray and dehydrate in the oven for 2 – 2 1/2 hour or until crisps. Season with salt. Place in an airtight container until ready to serve.

5

At the same time, drain the olive from the liquid and place them on a baking try and dehydrate in the oven until dry. This should take 5 hours.

6

Place into a blender and blitz to resemble a fine powder.

7

To serve, mix the vegetables crisps and olive powder together and serve in paper cones.

Vegetable Crisps With Olive Powder

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