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- Ingredients
- Recipe
- Carrot1 unit(s)
- Beetroot1 unit(s)
- Pumpkin200 g
- Zucchini1 unit(s)
- Olive oil to taste
- Salt to taste
- paprika to taste
- Laminate all the vegetables with the help of a mandoline
- On a very wide roast, open a sheet of parchment paper, and distribute the vegetables so that they do not overlap.
- Pour a drizzle of olive oil over the vegetables and season with salt and pepper, take it to the oven at 180°c for 30 min.
- Remove and wait for them to dry and become crispy to serve.
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