Vegetable crisps with Grana Padano dip

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Vegetable crisps with Grana Padano dip


. Difficulty: Easy . Serves: 4 people . Preparation time: 1 hour and 15 minutes


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.
Danilo Angé