More recipes

Crispy vegetable chips

1. Heat the peanut oil to about 170°C in a large enough saucepan. Preheat the oven to 100°C using the convection setting. Peel the sweet potato, carrots, beetroots and potatoes with a vegetable peeler and slice lengthwise or crosswise with a mandoline slicer. Gradually fry the vegetables in the oil until crispy, drain on a paper towel and season with finely chopped parsley, salt and pepper. Place the fried vegetables on a baking tray lined with baking paper and dry completely in the oven for about 10 minutes. Serve mixed in a bowl.
2. Then all you have to do is open Grimbergen Rouge and simply enjoy the crispy appetiser.

1 sweet potato
3 carrots
2 beetroots
1 green courgette
1 yellow courgette
2 waxy potatoes
½ bunch radishes
½ bunch curly parsley
1L peanut oil
freshly ground pepper

The union of the fruity-sweet strawberry aroma of Grimbergen Rouge with the crisp tasty vegetable chips creates a perfect taste combination.