Vegetable chips with creamy sorrel and cheese dip - photo 1
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Vegetable chips with creamy sorrel and cheese dip

Pikantne Snacks Easter 75 min Medium 26 wyświetleń ~14.39 PLN * - (0)
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Description

Colorful chips made from carrots, beets, parsley, celery, and young potatoes served with a creamy dip based on cottage cheese and sorrel. The dish combines the crunchiness of roasted roots with the sour-herb accent of the dip — a light, spring snack perfect for an Easter table as an appetizer or part of a platter with cold cuts and eggs. Visually appealing with the intense colors of the vegetables and the green dip, it balances the sweetness of the vegetables with the acidity of lemon and sorrel. The recipe includes step-by-step tips for beginners: how to cut vegetables evenly, what temperatures and baking times to use for different vegetables, and how to achieve a smooth dip without lumps. It also includes optional additions (dill, horseradish, sesame) for flavor customization.

Ingredients Used

Ingredients (17)

Servings:
4
  • Carrot 2.5 szt. (~200 g)
  • Beets (raw) 200 g
  • Celery 120 g
  • Potatoes 1.3 szt. (~200 g)
  • Rapeseed oil 30 g
  • Garlic 2 ząbki (~10 g)
  • Cottage cheese 200 g
  • Sour cream 100 g
  • Sorrel 30 g
  • Lemon 1 szt. (~80 g)
  • 🌿 Przyprawy
  • Parsley 120 g
  • Salt 0.2 szczypt (~5 g)
  • Black pepper 4 szczypty (~2 g)
  • Sweet paprika 5 g
  • ✨ Opcjonalne
  • Horseradish 20 g
  • Dill 1.5 pęczki (~30 g)
  • Sesame 20 g
💰 Szacowany koszt dania: ~14.39 PLN (3.60 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the vegetables

1

Wash all the vegetables under cold running water, removing dirt and roots. Peel the carrot, parsley, celery, and beet with a thin layer of skin using a vegetable peeler. You can leave young potatoes with the skin on if they are smooth. On a cutting board, use a mandoline set to 1–2 mm or a very sharp knife: slice evenly, holding the vegetable with your hand in a "claw" position (fingers curled inward) for safety. The goal is to achieve thin, transparent slices — you can easily recognize the right thickness when the edge of the slice starts to become translucent and flexible.

Ingredients: Carrot, Parsley, Celery
Use a mandoline with a safety guard or a handheld mandoline. If you don't have a mandoline, use a very sharp knife and cut slowly throughout, keeping the vegetable stable. The board should be dry, and the vegetables chilled — it’s easier to cut harder roots.
2

After cutting, transfer the slices to a large bowl of cold water and rinse 2–3 times to remove excess starch (especially for potatoes). Set the slices aside to drain in a colander for 5–10 minutes, then thoroughly dry with a clean cloth or paper towel — moisture makes it difficult to achieve crispiness.

Ingredients: Carrot
Use a large colander and several layers of paper towels to thoroughly drain the slices. Don't skip rinsing the potatoes and drying them — otherwise, the chips will be chewy.

Baking chips

3

Preheat the oven to 150°C (top and bottom heat) or 140°C with fan. Line one or two baking sheets with parchment paper. In a large bowl, mix the rapeseed oil with salt, paprika, and freshly ground pepper. Add the vegetable slices and gently mix by hand or with a silicone spoon, so that each layer is lightly coated with oil — do not drown them, they should just be lightly greased.

Ingredients: Rapeseed oil, Salt, sweet paprika, Black pepper, Carrot, Parsley, Celery
The best is a large metal or ceramic bowl. Use a brush to spread the oil if you prefer less fat. The oven temperature and the amount of oil affect the crispiness — too much oil will result in heavier chips.
4

Spread the slices in a single layer on a baking sheet, leaving space between them for steam to escape. Bake in a preheated oven: light roots (carrots, parsley, celery) for 12–18 minutes, potatoes for 12–20 minutes, beets for 18–25 minutes. After 8–12 minutes, turn the slices with a spatula to ensure even browning. Watch the color of the edges — the chips are ready when the edges are golden-brown and the center is dry and crispy. Remove them sooner if the edges start to burn.

Ingredients: Carrot, Parsley, Celery
Use a low-sided baking tray and parchment paper. The times are approximate — every oven bakes differently. If the oven has hot spots, rotate the trays halfway through baking.
5

After baking, transfer the slices to a cooling rack in a single layer so that the steam can escape — the chips will harden as they cool. If they are not completely crispy right away, wait 5–10 minutes; they should be brittle and break under pressure.

Ingredients: Carrot, Parsley, Celery
Do not place warm chips in a closed container — they will become soft from the steam. Use a cooling rack or a plate with parchment paper.

Preparing the dip

6

Prepare the dip: rinse the sorrel, remove the tough stems, and finely chop the leaves. In a bowl, place the cottage cheese and mash it with a fork until smooth or briefly blend with an immersion blender if you want a perfectly creamy consistency. Add the sour cream, juice from half a lemon (about 1 tablespoon), the garlic pressed through a garlic press, and salt and pepper to taste. Mix thoroughly — the consistency should be thick but creamy; if it's too thick, add a little sour cream or cold water.

Ingredients: Cottage cheese, Sour cream, sorrel, Lemon, Garlic, Salt, Black pepper, horseradish
Use a bowl and a fork for the rustic version or an immersion blender for the smooth version. Gradually add lemon juice, taste the dip — sorrel has a natural acidity, so adjust the juice accordingly.

Assembly and serving

7

Transfer the chips to a wide bowl or a large wooden board, arranging the vegetables by color (e.g., beets next to carrots) for a nice effect. Serve the dip in a small bowl in the center. Sprinkle the dip with finely chopped dill and optionally toasted sesame seeds. If you like spiciness, mix in 1–2 teaspoons of grated horseradish into the dip (optional). Serve immediately while the chips are still crunchy.

Ingredients: Carrot, Parsley, Celery, Cottage cheese, Sour cream, sorrel, Dill, Sesame
The best dish is a flat tray or board with a bowl for dip in the center. You can also add dill and sesame for flavor and decoration.

Serving and storing

8

Serve the chips as a snack on an Easter platter, with eggs, or alongside cold cuts and fresh vegetables. If you need to prepare the chips in advance, store them in a dry, airtight container lined with a paper towel for up to 1 day; before serving, you can reheat them in the oven for 5–8 minutes at 120°C to regain their crispness. Keep the dip in the refrigerator in a closed container for up to 48–72 hours.

Ingredients: Cottage cheese, Sour cream
Avoid storing the dip at room temperature for longer than 2 hours. Chips quickly absorb moisture — it's best to bake them just before serving or reheat in the oven before serving.

Fun Fact

💡

Sorrel is a traditional spring ingredient in Polish cuisine — once popular in soups (sorrel soup) and as a sour addition. The combination of sorrel with cottage cheese is a modern twist on the classic, slightly sour taste known from Polish tables.

Best for

Wielkanoc Przyjęcie Impreza

Tips

🍽️ Serving

Serve the chips on a wooden board with a bowl of dip in the center. Arrange the vegetables by color for visual effect. Additionally, you can serve lemon slices and small bowls of horseradish or chopped dill, so guests can season the dip to their liking. The chips pair well with mild cheeses, cold cuts, and green salads.

🥡 Storage

Chips: store in an airtight container with a paper towel for up to 24 hours to absorb moisture. To regain crispness, heat in the oven at 120°C for 5–8 minutes. Dip: store in the refrigerator for up to 48–72 hours in a closed container; mix well before serving. Do not freeze the cottage cheese dip — it will lose its creamy texture.

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