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Oven chips

Oven chips

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Servings: -

Preparation time: less than 30 minutes


Cut the potatoes into rounds, season them, and put them in a pan greased with a little oil, leave for about 30 minutes, but in the meantime turn them on both sides.

Dehydrated apples and pears recipe for sugar-free fruit chips

By dehydrating apples and pears can easily turn into chips. You will get natural, healthy chips, without preservatives, without sugar, only good for nibbling. And they will definitely be to the children's liking as well.

Who doesn't remember dehydrated apple slices? Well, you probably remember them from grandparents' house. My grandmother cut them into thin slices or cubes and dried them in the oven (with the door ajar). He kept them in the pantry in cloth bags and then added them to cakes or cakes, sprinkled them over semolina or rice pudding, or brought them to my favorite bowl to nibble on in the evening.

In winter they make dehydrated apples or oranges for Christmas decorations. I sprinkle them with a mixture of cloves and cinnamon, thus obtaining a super room air freshener.

From cinnamon, cloves and vanilla, my house actually smells like a holiday! It's until the holidays and we can take advantage of freshly picked apples to make healthy fruit chips. I also made dehydrated apples and pears.

I have been using the dehydrator I have bought since 1990 in Hungary. It doesn't cost much and is worth the investment. Find something like that here.

I also made sugar-free dehydrated figs with it & # 8211 see here.

You can also make homemade vegeta without preservatives & # 8211 see here.

Sea bream recipe with baked sweet potatoes


  • 3 pieces of wild sea bream fish
  • 3 sweet potatoes
  • 6 cloves of garlic
  • A lemon
  • Coarse sea salt
  • 3 tablespoons olive oil
  • 2 teaspoons mix of Italian herbs.

Sea bream recipe with baked sweet potatoes

Method of preparation

The fish is washed well, the skin on top is cleaned and sliced ​​in the middle, but without falling apart at all. Salt the fish meat inside and out and put a few cloves of garlic inside. Sprinkle the mixture of herbs on top and place the fish in a large heat-resistant tray.

The sweet potatoes are washed and cut into cubes or slices and placed in a tray next to the fish. Add salt and a mixture of herbs and over the potatoes and sprinkle a little oil all over the preparation in the pan. Place the sea bream tray in the oven for about 30 minutes at 200 degrees C.

When the dish is well browned, remove from the oven and sprinkle with lemon juice. Serve hot with fresh polenta and garlic sauce.

See also what is the best recipe for stuffed peppers.

Baked kale chips

Are there people who don't like chips? I don't think so, but if they really are, we present them this recipe, which lasts 30 minutes and is eaten in 30 seconds. Our chip variant does not deviate from that crunchiness specifically, it does not make you fat, it is full of protein and it is one of the networks that you will have to remember for ever.

2 servings, 30 minutes

    • 1 link baby kale (I took from Obor, stall 303)
    • 1 tablespoon olive oil
    • ¼ teaspoon chipotle pepper flakes
    • a pinch of salt flakes

    Wash the kale salad and dry it very well. Remove the stalks of the salad because they can become difficult to chew when cooked. Break the leaves into chips, or whatever shape you want, but no smaller than 5 cm.

    In a mortar, crush the salt together with the pepper flakes, until everything becomes a reddish powder (I like to keep a few more pepper seeds for some extras spiceness).

    In a medium-sized bowl put the mixture of mortar, olive oil and kale leaves.
    Mix well and make sure that each side of the chips is covered with the mixture of oil and spices.

    Place the chips on a tray lined with baking paper and try not to overlap them. It is important that the entire surface of the leaf is well spread on the tray.

    Put the tray in the oven for 25-30 minutes, and when the time has elapsed, carefully peel off the chips with a spatula.

    2 tablespoons honey, 5 tablespoons wine vinegar (can be replaced with apple cider vinegar or lemon juice), 2 teaspoons mustard sauce.

    First we wash it well under running water, then we clean it of impurities (we might even think about it. Sometimes, although it has no feathers, there may be traces of them). Remove the glands from the tail and the tips of the wings. The skin of the duck is thick and has a lot of fat, so it is enough to salt it and pepper it inside and on the surface. We wrap it with cling film and put it in the fridge for 1 hour.

    Preparation of the filling. Boil the pasta and lightly fry in a hot pan with finely chopped onion and mushrooms in a blender. We can cut the mushrooms into small pieces. We pass the cheese through a grater. In a bowl, mix the pasta, onion and mushrooms, cheese, egg, salt and pepper. Fill the duck with this mixture. I sewed the hole with a needle and thread.

    In an hour we put it in a baking bag. It is very important to put the duck upside down. In this way the meat juice will flow directly into the chest and will make it soft and juicy. We put the duck in a deeper tray. We recommend that you use an older tray. Put the duck in the preheated oven to bake for 1 hour and 20 minutes at 200 degrees C.

    We prepare the sauce. Heat apple cider vinegar or lemon juice in a pan. Add mustard and honey here. Turn off the heat and mix the sauce.

    After the cooking time has passed, take the duck out of the oven and out of the bag, turn it upside down and put it in the pan. With the help of a knife we ​​make cuts on his chest as in the picture.

    With a spoon, pour the sauce a few times over the chest and the entire surface of the duck. Wrap the wings with aluminum foil or baking paper.

    Put the duck back in the oven for 40 minutes. But every 15 minutes we sprinkle it with the sauce from the tray that the meat has removed. We will notice how the skin gets crusty. The duck is ready.


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