Salty cake of grilled zucchini, pine nuts and herbs
101 recipes
Vegetable Chips
ingredients
servings
2
Extra virgin olive oil
to taste
Iodized salt
to taste
Curry powder
1 teaspoon
Fresh rosemary
1 teaspoon
Dried thyme
1 teaspoon
Courgette
1 unit
Kale or black cabbage
100 grams
Beetroot
2 unit
Pumpkin
250 grams
Side Dishes from Italy
Vegetable Chips
Vegetable Chips
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Chips super crunchy and tasty
preparation
step 1
Wash the cabbage, separate the leaves from the stem, which will be discarded, dry and season with curry, a pinch of salt and a tablespoon of oil.
step 2
Rub the leaves to mix and distribute the ingredients evenly
step 3
Peel the pumpkin or sweet potatoes, beets and wash and peel the zucchini, cut them into thin slices.
step 4
Season the pumpkin separately (or yam) with rosemary and a pinch of salt and a tablespoon of oil Ages
step 5
beets with thyme, a pinch of salt and a tablespoon of olive oil and the courgette with just a spoonful of oil and salt.
step 6
Mix by hand the individual vegetables with their dressings in order to distribute them in a uniforme.Per prevent hands from becoming red because of beetroot use kitchen gloves
step 7
Line a baking sheets with parchment paper or more, put on it the individual vegetables without overlapping and bake at 180 degrees until they are crispy.
step 8
Cooking times vary for individual vegetables and depending on how thin the fette.Il cabbage is what cooks faster, within ten minutes.
step 9
For pumpkin, beetroot and zucchini it takes a little 'more than the cooking time, even up to half an hour, due to a higher water content. I half-cooked around to distribute the heat better.
step 10
A tip: follow the cooking carefully as the chips pass quickly from a perfect cooking to be burned.
