Salsify chips

Salsify chips

Total: 45 min. | Active: 45 min.
vegan, lactose-free, gluten-free, Low Carb
Nutritional value / 100 g: 471 kcal
, Fat: 37 g
, Carbohydrate: 6 g
, Protein: 4 g


150 g


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Spice mix

1 organic orange, use a little grated zest
½ tsp sea salt
½ tsp ground coriander seeds
¼ tsp nutmeg
a little pepper


500 g salsify (e.g. ProSpecieRara Hofmann’s Black Pole)

To deep-fry

oil, for deep-frying
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How it's done

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Spice mix

Mix the orange zest with the fleur de sel, coriander, nutmeg and pepper, set aside.


Thoroughly scrub the salsify under cold running water using a scouring pad. Cut the salsify lengthwise into thin slices using a peeler or mandolin. Rinse the salsify slices under cold running water, drain well and pat dry.

To deep-fry

Fill a pot to 1/3 with oil and heat it to approx. 170°C. Deep-fry the salsify in batches for approx. 3 mins. until crispy and golden. Remove the salsify chips with a slotted spoon and drain on paper towels, sprinkle the spice mix on top.

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