Root Vegetable Crisps
Preparation time: 5 minutes
Cook time: 10-15 minutes
- 2 parsnips, peeled
- 2 sweet potatoes, peeled
- 2 beetroot, scrubbed
- Filippo Berio Mild & Light Olive Oil for deep frying
- Sea salt to taste
Thinly slice the parsnips, sweet potatoes and beetroot - the thinner the slices the crisper the crisps will be. Blot the slices with kitchen paper to remove excess moisture.
Half fill a pan or deep fat fryer with oil and heat to 180°C/350°F. Deep fry the vegetable slices in batches for 3-4 minutes at a time, stirring occasionally until golden. Drain well on kitchen paper.
Toss the vegetable crisps together, season to taste with sea salt and serve.