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Beetroot, Carrot and Parsnip Chips With Fleur De Sel Recipe

Beetroot, Carrot and Parsnip Chips With Fleur De Sel Recipe

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Beetroot, Carrot and Parsnip Chips With Fleur De Sel

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Ingredients

Count

Nutrition

Calories

Total time

Minutes

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Ingredients:

Serving

Directions:

Heat the oil.
Peel the beetroot, carrots and parsnips and slice them into chips using a mandolin. Place them on paper towel.
Plunge the chips into the hot oil, shaking to ensure that they are not sticking together. Remove when crisp, about 2 minutes. Drain on paper towels. Repeat and fry them in batches, depending on the desired quantity.
Season with the sel de fleur salt (mixed with herbs or spices if using) before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	30.14 Kcal (126 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	53.03mg	2%
Potassium	230.85mg	5%
Total Carbs	7.15g	2%
Sugars	4.4g	18%
Dietary Fiber	2.15g	9%
Protein	1.13g	2%
Vitamin C	3.9mg	6%
Vitamin A	0.3mg	10%
Iron	0.4mg	2%
Calcium	16.6mg	2%

Amount Per 100 g
Calories	42.15 Kcal (176 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	74.16mg	2%
Potassium	322.87mg	5%
Total Carbs	10g	2%
Sugars	6.15g	18%
Dietary Fiber	3g	9%
Protein	1.57g	2%
Vitamin C	5.4mg	6%
Vitamin A	0.4mg	10%
Iron	0.6mg	2%
Calcium	23.3mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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