Carrot tortilla chips with beetroot vegetable dip

Finely chop or blend the carrots. Mix with rapeseed oil, yellow corn semolina, wheat flour and salt to form a dough. Knead only briefly until it holds together (do not overknead). Cover and chill the dough.

Notes
The doughs can be made with different types of vegetables. The selection is mainly based on color. The liquid in the dough is replaced by finely blended carrots, parsnips or beetroot. As these vegetables stain strongly, it is recommended to roll out the dough on well-floured silicone paper.

Roll out the dough on well-floured silicone paper to about 1.2 mm thickness. Cut the dough sheet into triangles using a pastry wheel. Lightly sprinkle with salt.

Bake the chips at a moderate temperature, rather slowly. They should only take on a light color – the natural color should remain visible. Bake until crispy. Once cooled, store immediately in an airtight container.

The dips can be based on different core ingredients. Finely blended raw vegetables form the base. The creaminess comes from:

• nut pastes (unsweetened, mild in flavor; e.g. almond or cashew paste)
• chickpeas or beans
• firm dairy products

These ingredients create a spreadable, creamy consistency.

Finely process the carrots. Mix well with all remaining ingredients. Season to taste and chill.

Finely blend the beetroot. Mix with mascarpone, Parmesan, chives and apple. Season to taste and chill.

Finely blend the parsnips and chickpeas. Roughly chop the pecans. Mix with all ingredients. Season to taste and chill.