100 g courgettes 100 g potatoes 100 g aubergines 100 g carrots 100 g cooked beetroot 400 ml low-fat milk 50 g grated Grana Padano over 16 months 3 g agar agar Salt & pepper
Bring the milk to the boil with the gelatine, remove from the stove and add the grated Grana Padano. Leave to infuse for about 1 hour.
Peel the potatoes and carrots; cut them, along with the other vegetables, into thin slices with the help of a mandolin. Place them on a parchment-lined baking tray with a pinch of salt and bake in the oven at 90° C for 1 hour, until golden and crispy.
Whisk the milk in order to obtain a smooth cream and serve as a dip with the vegetable chips.