Vegetable Crisps
Though no crisps will ever top the list of super foods, making them yourself ensures that you know that there are no nasty artificial flavourings in them, and provides a tasty snack with less salt than the shop-bought version.
Serves: 4 Preparation Time: 10 mins Cooking Time: 25 mins
Ingredients:
- 1 potato, peeled or washed thoroughly
- 1 parsnip, peeled
- 1/2 small pumpkin/squash, peeled
- 1 beetroot, peeled
- 1 carrot, peeled or washed thoroughly
- Salt
- Vegetable oil
Method:
Pour the vegetable oil into a frying pan until at least an inch from the bottom.
Turn on the gas and allow the oil to heat up until the oil bubbles when a piece of vegetable is put in it.
Slice all vegetables as thinly as possible, or use a vegetable peeler, experimenting with sizes and shapes.
Spread the sliced vegetables on a tea towel and rub them dry.
Batch by batch, fry the vegetables until they start creasing and become golden (or in the case of beetroot and squash, a shade darker).
Lift the coloured crisps out of the oil and dry with kitchen towel.
Sprinkle with salt and store in an airtight container.
Download our printable version here
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