Vegetable crisps

  • 15 mins preparation
  • 15 mins cooking
  • Serves 6
  • Print


Vegetable crisps
  • oil for deep-frying
  • 1 potato, unpeeled, thinly sliced
  • 1 beetroot, thinly sliced
  • 1 carrot, thinly sliced
  • 1 parsnip, thinly sliced
  • 2 tablespoon parsley, finely chopped
  • 2 teaspoon sea salt flakes
  • 1 teaspoon cracked black pepper


Vegetable crisps
  • 1
    Heat oil in a wok or deep saucepan on high. When hot, deep-fry vegetables in batches for 5-10 minutes, until golden and crisp. Drain on paper towel.
  • 2
    In a large bowl, combine crisp vegetables, parsley, salt and pepper.


This is a great snack with drinks. Use a mandolin or v-slicer to cut the vegetables thinly - you want the slices to be as thin as possible. Pat vegetable slices dry on paper towel before cooking.

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