Name: Vegetable crisps
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: oil for deep-frying; 1 potato, unpeeled, thinly sliced; 1 beetroot, thinly sliced; 1 carrot, thinly sliced; 1 parsnip, thinly sliced; 2 tablespoon parsley, finely chopped; 2 teaspoon sea salt flakes; 1 teaspoon cracked black pepper

Ingredients

oil for deep-frying

1 potato, unpeeled, thinly sliced

1 beetroot, thinly sliced

1 carrot, thinly sliced

1 parsnip, thinly sliced

2 tablespoon parsley, finely chopped

2 teaspoon sea salt flakes

1 teaspoon cracked black pepper

Method

1.Heat oil in a wok or deep saucepan on high. When hot, deep-fry vegetables in batches for 5-10 minutes, until golden and crisp. Drain on paper towel.

2.In a large bowl, combine crisp vegetables, parsley, salt and pepper.

This is a great snack with drinks. Use a mandolin or v-slicer to cut the vegetables thinly – you want the slices to be as thin as possible. Pat vegetable slices dry on paper towel before cooking.
Note

Women's Weekly Food