Spiced Vegetable Crisps

Ultra-thin phyllo pastry that cracks with every bite, revealing a tender heart of vegetables scented with cumin. The golden crust must be even, a sign of perfect baking.

• Prep time: 25 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 301
• Protein: 6 g
• Carbs: 32 g
• Fat: 16 g

Ingredients

• 8 piece Phyllo dough ( halved )
• 200 g Carrot ( grated )
• 200 g Zucchini ( grated and squeezed )
• 1 piece Yellow onion ( minced )
• 50 ml Extra virgin olive oil
• 1 tsp Cumin ground
• 1 tsp Sweet paprika
• 1 pinch Gray sea salt
• 0.5 piece Mint fresh optional ( chopped )
• 1 tsp Sumac

Instructions

1. Vegetable preparation

   Coarsely grate the carrots and zucchinis. Finely slice the onion. Squeeze the zucchinis between your hands to extract as much water as possible, otherwise the pastry will be soggy.

2. Sauté the filling

   In a sauté pan with a drizzle of olive oil, sauté the onion. Add the grated vegetables, cumin, paprika, and sumac. Cook until the vegetables are tender and there is no juice left at the bottom of the pan.

3. Shaping the crisps

   Cut the phyllo pastry sheets in half. Brush with olive oil. Place a spoonful of filling, fold the edges, and roll to form a tight cigar.

4. Baking and browning

   Bake at 200°C. The crisps are ready when the pastry is golden brown and sounds dry when tapped against the tray.

Chef's tips

• If the phyllo dough dries out too quickly, cover it with a damp cloth while working.
• Do not overfill; the roll must remain thin to cook evenly.

Storage

Consume immediately to maintain crunchiness. Do not cover, as moisture will soften the pastry.