Vegetable Crisps With Onion Powder

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

Yields1 Serving
Prep Time3 hrs 20 minsCook Time30 minsTotal Time3 hrs 50 mins
 500 g Carrots
 500 g Beetroots
 500 g Sweet Potatoes
 500 g Kale
 Salt
 1 cup Grounded Olives
1

1. Preheat the oven to 120C

2

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

3

3. Remove the kale stems.

4

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

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

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

7

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

Ingredients

 500 g Carrots
 500 g Beetroots
 500 g Sweet Potatoes
 500 g Kale
 Salt
 1 cup Grounded Olives

Directions

1

1. Preheat the oven to 120C

2

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

3

3. Remove the kale stems.

4

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

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

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

7

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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