Vegie Chips
| Prep Time | 15 minutes |
| Cook Time | 40 minutes |
| Servings | serves |
Ingredients
- 1 Parsnip peeled
- 1 Sweet Potato peeled
- 1 Carrot peeled
- 1 Beetroot peeled
- 750 mls Vegetable Oil
Ingredients
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Instructions
- Line a baking tray with paper towel and place a wire rack on top.
- Thinly slice vegetables. Wearing gloves, slice the beetroot last to prevent staining.
- Pour oil into a large, deep saucepan. Place over medium-high heat. Once hot, carefully lower vegetables, except beetroot, in batches, into the oil. Cook each batch for about 5 minutes or until golden. Remove with a slotted spoon, allowing excess oil to drip off, and place onto a wire rack. Cook beetroot last to prevent discolouring the oil and the other vegetables. Sprinkle with sea salt flakes and leave to cool.
- Once cool, serve chips with dip or store in an airtight container for 2 days if not serving immediately.
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