Dice the vegetables and crush the garlic cloves. Heat the butter and sauté the vegetables together with the garlic. Deglaze with balsamic vinegar. Season with salt and pepper, toss briefly and set aside. Peel the washed potato and slice into very thin slices. Place briefly in lukewarm water, remove and dry on a towel. Heat oil in a pan and deep-fry potato slices until golden brown. Remove with a slotted spoon and drain on paper towels. Season with salt. Arrange ratatouille in warmed deep plates and garnish with chips.
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