Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 520 kcal | 147 kcal |
| Protein | 3.5 g | 1 g |
| Fat | 40.8 g | 11.6 g |
| saturated | 5.6 g | 1.6 g |
| Carbohydrate | 31.8 g | 9 g |
| sugars | 7.2 g | 2 g |
| Fibre | 5.5 g | 1.6 g |
| Sodium | 2668 mg | 756 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
Ingredients
Instructions
- Scrub the roots under running water with a stiff brush before peeling anything. Celeriac in particular traps grit in its folds, and grit that survives the peel ends up in the chips.
- Peel the celeriac generously and the beetroot not at all. Celeriac skin is woody and never softens; beetroot skin is thin and holds the colour in.
- Slice everything as thin as your mandolin will go, and keep each vegetable in its own bowl. They dry at different rates, and mixing them now only means guessing later.
- Cut the beetroot last and rinse the blade afterwards. Beetroot juice dyes a parsnip pink in seconds and the whole tray ends up one colour.
- Divide the oil and seasoning between the bowls by eye rather than making one dressing and pouring it over the lot. Sweet potato takes up far more oil than parsnip does.
- Give each vegetable its own tray. That way the parsnips can come out when they are ready without the beetroot being pulled early to join them.
- Dehydrate at 72 °C for 8 hours — a high setting by local standards, and what gives a root vegetable an actual snap rather than a bend.
- Pull each tray when its chips shatter under a squeeze and show no flex at the centre. Sweet potato is usually last because of its sugar, and beetroot first.
- Cool them separately, then combine and store airtight for three weeks. Once mixed they share moisture, so a single soft parsnip will soften everything in the tin with it.
