Root Vegetable Crisps

Cook it with:
Makes: 4 servings
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.


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