Photo: Korea Ministry of Food and Drug Safety

Vegetable Chips

Name: Vegetable Chips
Cuisine: South Korea
Ingredients: 20 g lotus root; 20 g sweet potato; 20 g potato; 20 g kabocha squash (danhobak); 20 g carrot; salt to taste

야채칩

Dessert · Fried

DessertsCourse

72kcal · per serving

Not spicySpice

🌱 VeganGluten-free

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Recipe

Vegetable Chips

Not spicyVeganGluten-free

Ingredients Tap an ingredient to check it off

Servings1

lotus root연근
20 g
sweet potato고구마
20 g
potato감자
20 g
kabocha squash (danhobak)단호박
20 g
carrot당근
20 g
salt to taste소금적당량

Nutrition per serving

72kcal

17.7gCarbs

1.8gProtein

0gFat

17mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Wash the prepared vegetables well.
Cut the lotus root, sweet potato, potato, kabocha squash, and carrot into 0.2cm-thick slices.
Soak the lotus root, sweet potato, and potato in water.
Put the sliced ingredients on a baking tray and sprinkle with a small amount of salt.
Bake step 4 in an oven preheated to 130 to 150C.
Let the baked vegetable chips cool and serve.

💡 TipMainly root vegetables are dried or baked in the oven.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.