Root Vegetable Crisps

SERVES: 4

PREPARATION TIME: 5 minutes

COOKING TIME: 10-15 minutes

Ingredient

2 parsnips, peeled
2 sweet potatoes, peeled
2 beetroot, scrubbed
Filippo Berio Mild & Light Olive Oil for deep frying
Sea salt to taste

Method

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.

Cook with:
Extra light taste olive oil

An Olive Oil that's made for perfect frying and baking.

With a high smoke point and the goodness of Olive Oil, using Filippo Berio Extra Light is the healthier way to cook. An Olive Oil that's made for perfect frying and baking.