Vegetable crisps Recipe
- 1 parsnip
- 2 beetroot, look for yellow or orange varieties as well as purple
- 1 carrot
- 1 litre/1¾ pints vegetable oil
- salt, to taste
- Slice the vegetables using a Japanese mandolin.
- Heat the oil in a deep-fat fryer or heavy-based saucepan to 180C/350F. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
- Add one type of sliced vegetables to the hot fat at a time and once browned and cooked through, remove with a slotted spoon and transfer to a plate lined with kitchen paper. Repeat with all three types of vegetable.
- Sprinkle with salt to serve.
