Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 4 potatoes for chips (e.g. Rooster potatoes) (approximately 400g)
  • 2 beetroots
  • 2 courgettes
  • Oil for deep frying
  • Salt and pepper (seasoning)

Serving dip:

  • 100 g cream cheese with herbs
  • A few sprigs of chives
  • Salt and pepper (seasoning)
EUPOTATOES28755 website 820x480 recipes 01 45
Preparation time: 30 MIN Cooking time: 15 MIN
  1. Wash and dry the potatoes. Cut them into thin slices, roughly 2 mm, using a mandolin if possible. Do the same with the beetroot and courgettes.
  2. Preheat the oil to 140°C.
  3. Cook the crisps for 3 minutes stirring from time to time. Don’t overcrowd the fryer, it is better to cook in batches. Shake the crisps in the basket of the fryer then carefully spread them out on kitchen paper to drain.
  4. Increase the temperature of the fryer to 180°C.
  5. Return the crisps to the fryer for 1 minute, then lay them out on kitchen paper.
  6. Finally, season with salt and pepper.
  7. Meanwhile, chop the sprigs of chives and mix together with the cream cheese. Season with salt and pepper. Serve together with the chips.


Gourmet, guilt-free crisps to be enjoyed with a chive cream dip for a fresh touch.

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