Vegetable Chips

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Vegetable Chips

 

 

vegetable oil, for deep frying

1 beetroot, washed, trimmed, thinly sliced

1 large Sebago potato, peeled, thinly sliced

1 orange sweet potato, peeled, thinly sliced

1 parsnip, peeled, thinly sliced

 

 

1. Pour oil into a heavy-based saucepan until it is one-third full.

Heat over medium-high heat until a small piece of bread (GF) dropped

in sizzles.

 

2. Cook vegetable slices in oil, 5 to 6 at a time, for 1 to 2 minutes,

or until golden and crisp. Remove to a wire rack with a slotted spoon

to drain and cool. When cold, store in an airtight container.

 

3. Sprinkle with sea salt flakes.

 

 

 

HINT: Slice vegetables as thinly as possible so that they cook through.

 

HINT: Vegetable chips are also delicious served with vegan sour cream.

 

 

 

Serves 6.