October | Late Adulthood

Falling down

Colourful backed vegetable chips with plum chutney dip

Colourful vegetable chips

Ingredients:

Potatoes (various varieties, waxy and purple potatoes/vitelotte)

sweet potatoes

parsnips

Hokkaido pumpkin

beetroot

parsley

olive oil

salt

Spices (see below)

Preparation

Clean and peel the vegetables. Cut very thin slices with a vegetable slicer. The thinner the slices, the crispier the chips.

Mix some olive oil with salt and spices (ginger, paprika powder, thyme, pffefer...) separately in a bowl. Add the vegetable chips and brush with olive oil and spices.

Line the baking trays with baking paper and spread the vegetable chips evenly on top. Parsley does not take so long and can be added separately or a little later and baked shorter.

Bake in the oven at 140°C circulating air for about 45 minutes. Open the oven from time to time to allow the moisture to escape. In between, mix a little and turn around.

Plum chutney dip

Ingredients:

500 g plum(s), pitted

50 g ginger

400 g onion(s)

2 tbsp oil

250 g sugar, brown

salt

pepper

300 ml red wine vinegar

Preparation

Wash plums, stone and halve or quarter them. Peel ginger and onions, dice them finely and fry in hot oil until translucent. Then stir in the plums and steam briefly.

Add the sugar and melt while stirring, season with salt and pepper, pour in the red wine vinegar and boil down for approx. 35 minutes (even longer if the chutney has not been boiled down sufficiently), stirr occasionally.

Add some seasoning to the chutney if necessary

Put some of the chutney together with the vegetable chips on a plate or a surface.

Fill the rest of the chutney into sterilized glasses and close well.