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Vegetable Crisps With Olive Powder

Yields1 ServingPrep Time3 hrs 20 minsCook Time30 minsTotal Time3 hrs 50 mins

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

 500 g Carrots
 500 g Beetroots
 500 g Sweet Potatoes
 500 g Kale

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 Salt
 1 cup Grounded Olives
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1. Preheat the oven to 120C

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

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3. Remove the kale stems.

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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.

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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.

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

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

Nutrition Facts

Serving Size 20