Vegetable crisps
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- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
Use a Japanese mandolin to get super skinny slices of vegetable for this alternative to normal crisps. A good snack to take to work.
Ingredients
- parsnip: 1 parsnip
- beetroot: 2 beetroot, look for yellow or orange varieties as well as purple
- carrot: 1 carrot
- vegetable oil: 1 litre/1¾ pints vegetable oil
- salt: salt, to taste
Method
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.
