Potato and apple crisps, leek cream and other vegetable scraps
Photo credit: © Jo Zhou/teva
- 1 boskoop apple
- 1 Agatha potato
- 1 C. olive oil
- 1 pinch of fleur de sel
- The green of a leek and other vegetable scraps
Preparation 20 mins
Cooking 40 mins
Spread the apples on a baking mat and bake at 120°C for 30 minutes, without oil, then lower to 90°C for 30 minutes. Turn the slices every 15 minutes so they dry evenly.
Meanwhile, dry the apples with a cloth, brush them with olive oil and sprinkle with fleur de sel, then bake at 180°C for 30 to 40 minutes depending on the size of the crisps. Flip them every 10 minutes for even cooking.
At the same time, wet the vegetable scraps for the sauce in a saucepan, add salt and spices. Cook. Once the vegetables are soft, mix without too much water! Store the chips in an airtight container with a paper towel underneath to absorb moisture. Place the sauce in the fridge.
Dip the chips in the cream and enjoy!
For this recipe for potato and apple crisps, leek cream and other vegetable scraps, you can count on 20 minutes of preparation. To learn more about the foods in this crisps recipe, head over to our food guide here.