Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
The kids can help at the marked areas .
Peel the sweet potato, beetroot and carrot, cut into approx. 1 mm slices. Mix the vegetables, cornflour and oil in a bowl.
Arrange the vegetables on two baking trays lined with baking paper, ensuring that they don't overlap.
Approx. 30 mins. in an oven preheated to 160 °C (convection). Remove, season with salt.
Finely grate the apple. Stir in the crème fraîche, season. Serve the dip with the vegetable crisps.
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