Mixed Root Veg Crisps
Stuck for ways to use up lonely root vegetables? Or perhaps you just can’t get someone to like beetroots. Either way, no one can resist vegetable crisps, and making them yourself is far cheaper than buying, and lets you control the salt, spice and contents! We love using carrots, parsnips, beetroots for this dish. When deep frying, it is important that you take care to have a high sided pot, and never fill more than halfway with oil. In addition, wear footwear and an apron to reduce the chance of burns, and pay full attention to the oil!
Never makes enough – these will be gone instantly!
- In a large heavy bottomed pan, pour enough oil (such as rapeseed, peanut or sunflower) to a depth of 3-5cm. Make sure the pan is steady on the hob, and heat on medium.
- Now begin to prepare your vegetables. If the outsides are particularly tatty, trim any naff spots and make sure they are well scrubbed and dried.
- Using a mandoline set to the finest setting, and working carefully, shave your vegetables into thin slices. Keep the different varieties of veg separate, as they will cook at different rates. If you don’t have a mandoline, a good substitute is a veg peeler. Either way, shave/peel your vegetables onto kitchen towel, and dry off.
- By now your frying oil should have come up to temperature – if you have a digital thermometer, we’re aiming for 150-170C. To test without a thermometer, place a single veg slice into the oil. It should bubble vigorously and crisp up very quickly.
- Once your oil is up to temperature, fry the veg crisps in batches, using a slotted spoon/spider to remove them once cooked. Drain on paper towel – they will crisp up as they cool, before sprinkling with fine salt and any other seasonings you might fancy (we loved having chilli salt on ours)! Again, cook the different types of vegetables separately, as they will fry at different rates. Serve and enjoy – these will keep for a day in a Tupperware lined with kitchen towel, but go soft pretty quickly.