Ingredients (4 portions):

Vegetable crisps:

• 600 g vegetables
• 3 tbsp vegetable oil
• salt

Herb dip:

• 3 tbsp sour cream
• 1 tbsp yoghurt
• 2 tsp rapeseed oil
• 1 tbsp parsley, chopped
• 1 tbsp basil, chopped
• salt, pepper

Preparation:
Preheat the oven to 150 °C (fan oven). Slice the vegetables (e.g. sweet potatoes, celeriac, parsnips) into approx. 1 mm thin slices. Separate by type and mix in bowls with a third each of oil and salt. Spread the vegetables separately onto baking trays or baking sheets lined with baking paper. Dry in the oven for approx. 30-40 minutes. Open the door from time to time to allow moisture to escape. Remove the crisps from the oven. Leave to cool on kitchen paper. For the dip, mix all the ingredients together and season to taste.

Tip:
Is ideal for decorating finger food specialities or as a topping for risotto dishes.