{"id":2379,"date":"2014-08-01T17:01:41","date_gmt":"2014-08-01T15:01:41","guid":{"rendered":"http:\/\/zuend.net\/cooking\/?p=2379"},"modified":"2015-06-29T21:31:22","modified_gmt":"2015-06-29T19:31:22","slug":"chips-aus-sellerie-ba-2","status":"publish","type":"post","link":"https:\/\/zuend.net\/cooking\/?p=2379","title":{"rendered":"Selleriechips Barbara"},"content":{"rendered":"<table>\n<tbody>\n<tr>\n<td width=\"378\"><strong>Zutaten (als Aperogeb\u00e4ck)<\/strong><\/td>\n<td width=\"118\"><strong>4 Pers<\/strong><\/td>\n<td width=\"118\"><strong>6 Pers<\/strong><\/td>\n<td width=\"201\"><strong>10 Pers<\/strong><\/td>\n<\/tr>\n<tr>\n<td width=\"378\">Sellerieknollen ger\u00fcstet<\/td>\n<td width=\"118\">800 g<\/td>\n<td width=\"118\">1.2 kg<\/td>\n<td width=\"201\">2 kg<\/td>\n<\/tr>\n<tr>\n<td width=\"378\"><em>\u00d6l<\/em><\/td>\n<td width=\"118\">3\u00a0<em>EL<\/em><\/td>\n<td width=\"118\">4.5\u00a0<em>EL<\/em><\/td>\n<td width=\"201\">7.5\u00a0<em>EL<\/em><\/td>\n<\/tr>\n<tr>\n<td width=\"378\"><em>Salz<\/em><\/td>\n<td width=\"118\">1 <em>KL<\/em><\/td>\n<td width=\"118\">1.5 <em>KL<\/em><\/td>\n<td width=\"201\">2.5 <em>KL<\/em><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><strong>Zubereitung<\/strong><!--more--><\/p>\n<ol>\n<li><em style=\"color: #000000;\">Backofen<\/em> vorheizen auf 170 Grad.<\/li>\n<li>Sellerie mit Maschine oder Raffel in ca. 1 mm dicke Scheiben schneiden.<\/li>\n<li>Mit dem <em style=\"color: #000000;\">\u00d6l<\/em> und dem <em style=\"color: #000000;\">Salz<\/em> vermischen.<\/li>\n<li>Mischung auf ein Backblech legen und 15 min im 170 Grad heissen <em style=\"color: #000000;\">Backofen<\/em> backen.<\/li>\n<li>Nun die Temperatur auf 100 Grad stellen, die Backofent\u00fcr 2 min \u00f6ffnen und die Chips weitere 1.5 Std. backen, bis sie trocken und knusprig sind. (Umluft; bei nur Ober- und Unterhitze alles 20 Grad heisser).<\/li>\n<\/ol>\n<p><strong>Hinweise<\/strong><\/p>\n<ul>\n<li>Leute mit einer Sellerieallergie sollte man vor dem Verzehr darauf hinweisen, um was es sich handelt.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten (als Aperogeb\u00e4ck) 4 Pers 6 Pers 10 Pers Sellerieknollen ger\u00fcstet 800 g 1.2 kg 2 kg \u00d6l 3\u00a0EL 4.5\u00a0EL 7.5\u00a0EL Salz 1 KL 1.5 KL 2.5 KL Zubereitung<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[7,4],"tags":[],"_links":{"self":[{"href":"https:\/\/zuend.net\/cooking\/index.php?rest_route=\/wp\/v2\/posts\/2379"}],"collection":[{"href":"https:\/\/zuend.net\/cooking\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/zuend.net\/cooking\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/zuend.net\/cooking\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/zuend.net\/cooking\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2379"}],"version-history":[{"count":5,"href":"https:\/\/zuend.net\/cooking\/index.php?rest_route=\/wp\/v2\/posts\/2379\/revisions"}],"predecessor-version":[{"id":3022,"href":"https:\/\/zuend.net\/cooking\/index.php?rest_route=\/wp\/v2\/posts\/2379\/revisions\/3022"}],"wp:attachment":[{"href":"https:\/\/zuend.net\/cooking\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2379"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/zuend.net\/cooking\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2379"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/zuend.net\/cooking\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2379"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}