Vegetable Chips with Tomato Quark

Ingredients

• 50 g small beetroot (1 small beetroot)
• 50 g small Jerusalem artichoke (1 small Jerusalem artichoke)
• 50 g small parsnip (1 small parsnip)
• 1 tsp Rapeseed oil
• 30 g low‑fat quark (1 tbsp)
• 1 tsp tomato paste
• Salt

Instructions

1. 1.

   Wash, peel and trim beetroot, Jerusalem artichoke and parsnip with a vegetable peeler; slice very thinly with a mandoline. (Beetroot stains strongly, so gloves may be helpful.)

2. 2.

   Line a baking sheet with parchment paper and brush it with oil. Spread the vegetable slices on the sheet and bake in a preheated oven at 200 °C (fan: 180 °C, gas: level 3) on the middle rack for about 10 minutes.

3. 3.

   Meanwhile whisk quark and tomato paste together in a small bowl; season with salt. Remove chips from the oven, let them cool, then sprinkle with a pinch of salt and serve with the tomato quark sauce.