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Vegetable crisps

Prepare: less than 30 mins
Cook: 10 to 30 mins
Dietary: Dairy-free Egg-free Gluten-free Nut-free Pregnancy-friendly Vegan Vegetarian

Use a Japanese mandolin to get super skinny slices of vegetable for this alternative to normal crisps. A good snack to take to work.

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Ingredients

1 parsnip
2 beetroot, look for yellow or orange varieties as well as purple
1 carrot
1 litre/1¾ pints vegetable oil
salt, to taste

Method

Slice the vegetables using a Japanese mandolin.
Heat the oil in a deep-fat fryer or heavy-based saucepan to 180C/350F. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Add one type of sliced vegetables to the hot fat at a time and once browned and cooked through, remove with a slotted spoon and transfer to a plate lined with kitchen paper. Repeat with all three types of vegetable.
Sprinkle with salt to serve.