Vegetable chips with yoghurt and herbs dip

Name: Vegetable chips with yoghurt and herbs dip
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 300 g thick carrots; 1 (approx. 300 g) Courgette; 1 (approx. 350 g) Aubergine; 400 g larger waxy potatoes; 750 ml oil for frying; 7-10 Tbsp Salt; 7-10 Tbsp Sweet peppers; 4 Stem(s) Parsley; 2 stem(s) Basil; 5 stalks of chives; 1 Lemon; 150 g Whole milk yoghurt; 100 g Schmand; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

300 g thick carrots
1 (approx. 300 g) Courgette
1 (approx. 350 g) Aubergine
400 g larger waxy potatoes
750 ml oil for frying
7-10 Tbsp Salt
7-10 Tbsp Sweet peppers
4 Stem(s) Parsley
2 stem(s) Basil
5 stalks of chives
1 Lemon
150 g Whole milk yoghurt
100 g Schmand
7-10 Tbsp Pepper
7-10 Tbsp Sugar

Directions

1
Peel and clean the carrots and cut them into long strips with the peeler. Wash and clean the zucchini and eggplant and slice diagonally into 1-2 mm thin slices. Peel and wash the potatoes, also slice them into thin slices and put them into cold water.
2
Heat oil to approx. 150-160°C, should not be hotter. Fry the vegetables for 4-6 minutes and "stir or turn" until there are hardly any bubbles left. Take out and drain on kitchen paper. Dab potatoes dry before deep-frying
3
Season the chips with salt and some paprika. Wash the herbs, shake dry and chop the leaves finely. Halve the lemon and squeeze the juice from one half. Mix yoghurt and sour cream, season with salt, pepper, some sugar and lemon juice. Stir in the herbs at the end. Serve the chips with the dip