Drinks and Finger Food Recipes - Root Vegetable Crisp Recipe

Ingredients

Serves 4

• 2 beetroots

• 1 large potato

• 1 small sweet potato

• 2 carrots

• 2 parsnips

• vegetable oil, for deep-frying cayenne pepper, for sprinkling sea salt

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Method:

1. Slice the vegetables into fine wafers using a potato peeler or mandoline, keeping them in separate batches. It is best to cut the carrots and parsnips lengthways.

2. Heat 5 cm/2 inches of vegetable oil in a deep saucepan until it reaches 180-190°C (350-375°F), or until a cube of bread browns in 30 seconds.

3. Pat the vegetables dry with kitchen paper. Again, keeping the vegetables separate, deep-fry them in batches for 30 seconds-1 1/2 minutes, until crisp and golden. Drain on kitchen paper and leave to cool on a wire rack.

4. Transfer the crisps to a large bowl and sprinkle with sea salt and a little cayenne. Pass the crisps around in small bowls.