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1
Peel the vegetables with a vegetable peeler.
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2
Cut the vegetables into thin strips with a mandolin or a paring knife.
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3
Heat oil in a skillet.
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4
Fry small amounts of vegetables at a time. Add more olive oil if needed.
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5
Place the fried vegetables on a paper towel to absorb grease, and season lightly with salt
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6
Serve as an appetizer.
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7
The chips also be used to decorate a soup.
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8
Peel the carrots, parsnips, potatoes, and squash, and cut into large cubes.
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9
Heat a tablespoon of olive oil in a pot.
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10
Fry the vegetables and the onion, stirring, for about 4 to 5 minutes, until the vegetables are lightly browned.
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11
Add 1 teaspoon of cumin seeds, salt, and pepper.
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12
Cover the vegetables with the chicken stock.
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13
Cook for about 25 minutes covered on medium heat.
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14
Place the vegetables in the blender, mix.
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15
Gradually add the stock to achieve desired consistency.
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16
Top off with vegetable chips, and sprinkle on a little cumin.
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17
Peel all your vegetables, and cut them lengthwise.
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18
Heat the oven to 180 degrees Celsius.
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19
Line a baking pan with parchment paper.
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20
Put all the vegetables in a large oven-proof bowl.
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21
Sprinkle them with 2-3 tablespoon olive oil.
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22
Season with salt and pepper, and add some fresh or dried thyme.
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23
Bake for about 45 minutes, stirring regularly.
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24
If the vegetables brown too fast, cover them with some aluminum foil.
