Recipe: Root Veg Crisps

ROOT VEG CRISPS

Barry's cousin makes a triumphant return to FridgeCam to assist in the making of some of his favourite food... crisps. We manage to trick him into eating a few veggies too! Our homemade version uses carrot, parsnip, squash, white radish and beetroot to create something very wintery

Ingredients

  • 1 carrot
  • 1 parsnip
  • ½ small butternut squash
  • 1 white radish (mouli)
  • 2 raw beetroots
  • 2 white potatoes
  • 1 portion veg oil to fry
  • 1 pinch salt
Preheat oil

Step 1

Preheat Oil

Preheat a pan of oil or deep fat fryer to 140°C.

Peel

Step 2

Peel

Peel the carrot and parsnip and discard the peelings. Continue to slice into long thin strips using the peeler.

Fry and drain

Step 3

Fry And Drain

Lower the strips into the oil and fry for 4-5 minutes until starting to turn colour and not bubbling much any more. Lift out of the oil and drain on kitchen paper.

season

Step 4

Season

Sprinkle with a pinch of salt and leave to dry for a couple of minutes.

Repeat

Step 5

Repeat

Repeat the same with all the other veg, using a mandolin to get wafer thin slices of the beetroot, squash, moulis and potato.

serve

Step 6

Serve

Serve in a homemade paper bag. Seal into an airtight container and store for up to a week. Enough for 6

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