Vegetable chips with deep-fried shrimps and aioli

The best healthy snack!
  • 2 Recipe - persons
  • cooking time: 30 min
  • difficulty


  • 1 cassava
  • 1 sweet potato
  • 2 beets
  • 1 carrot
  • 4 leaves of cavola nero
  • 150g unpeeled prawns
  • oil for frying, up to 5cm in the pan
  • salt flakes
  • 2 cloves of garlic, peeled
  • 1/2 slice of white bread, crust removed, in small pieces
  • 1 egg yolk
  • 125 ml light olive oil
  • lemon juice
  • salt and pepper

How to prepare

This recipe comes from the book Veggies & Fish by Bart van Olphen. The ideal appetizer board consists of deep-fried wafer-thin vegetable chips and small shrimp. Delicious with homemade aioli. Enjoy!


  • 1 Using a mandolin or shave, cut the cassava, sweet potato, beets and carrot into thin slices. Let them dry separately on a wire rack for 30 min.
  • 2 For the aioli: press the garlic and bread with a pinch of salt in a mortar to a paste. Mix in the egg yolk with a whisk, then add the olive oil drop by drop while stirring. A mayonnaise-like texture will slowly form. Season to taste with lemon juice, salt, and pepper.
  • 3 Heat the oil to 170 °C and fry the sliced vegetables and cavolo nero for up to 2 minutes until crispy. Drain immediately on kitchen paper. Then fry the shrimp in the same oil for 1 minute until crispy. Drain well on kitchen paper.
  • 4 Serve with salt flakes and the aioli.