Preheat the oven (fan: 160°C).
Wash, peel and slice the vegetables with Braun’s MQ 5 Vario food processor attachment using the slicing insert for thin slicing.
Mix the vegetable chips in a bowl with 1 tablespoon of olive oil and sea salt.
Place the chips on an oven rack lined with parchment paper. Make sure that they don't overlap to achieve maximum crispiness.
Bake in the preheated oven for about 45 minutes. Open the oven door frequently to let the moisture escape. Depending on your crispiness preference, bake the chips shorter or longer.
Peel and quarter the garlic.
Quarter the beetroot and squeeze the lemon.
Chop the chickpeas, garlic, cumin, salt, lemon juice, tahini and beetroot in the food processor attachment using the chopping tool. Add salt if needed.
Preheat the oven (fan: 160°C).
Wash, peel and slice the vegetables with Braun’s MQ 5 Vario food processor attachment using the slicing insert for thin slicing.
Mix the vegetable chips in a bowl with 1 tablespoon of olive oil and sea salt.
Place the chips on an oven rack lined with parchment paper. Make sure that they don't overlap to achieve maximum crispiness.
Bake in the preheated oven for about 45 minutes. Open the oven door frequently to let the moisture escape. Depending on your crispiness preference, bake the chips shorter or longer.
Peel and quarter the garlic.
Quarter the beetroot and squeeze the lemon.
Chop the chickpeas, garlic, cumin, salt, lemon juice, tahini and beetroot in the food processor attachment using the chopping tool. Add salt if needed.
