Sweet and Sour Vegetable Chips

When it comes straight out of the oven or the dehydrator, it's really nice and crunchy, and you can eat it like chips.

INGREDIENTS:

An assortment of vegetables:

carrot

red beet

zucchini

parsnip

celeriac

kale leaves

PREPARATION:

This is really more a set of instructions than a recipe. You can use almost any vegetable that you like. If you want to use potatoes, cook them first.

I recommend an assortment of vegetables like carrot, red beet, zucchini, parsnip, celeriac and kale.

Do like this:

Finely slice the vegetables into crisp sizes, for instance using a potato peeler.

Combine 1 cup, 2,5 dl water with 4 tablespoons salt and a handful of herbs in a small pot. Bring to a boil to release flavor from the herbs.

In another pot, combine 1/2 cup, 1 dl apple cider vinegar with 3 tablespoons honey. Heat and stir to dissolve the honey.

Brush one side of the sliced vegetables with the salty liquid and the other with the honey and vinegar. Place on a rack with the salty side down. Dry in the oven, at the lowest possible temperature, with the fan on. Leave them overnight until completely dry and crispy.