Here is a healthy snack with vegetables by Diana Chan, winner of Master Chef Australia 2017
Preheat the oven to 120C
Using a mandolin or vegetable slicer, thinly slice the carrots, beetroot and sweet potatoes.
Remove the kale stems.
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.
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.
Place into a blender and blitz to resemble a fine powder.
To serve, mix the vegetables crisps and olive powder together and serve in paper cones.
Ingredients
Directions
Preheat the oven to 120C
Using a mandolin or vegetable slicer, thinly slice the carrots, beetroot and sweet potatoes.
Remove the kale stems.
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.
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.
Place into a blender and blitz to resemble a fine powder.
To serve, mix the vegetables crisps and olive powder together and serve in paper cones.