Vegetable Crisps

Name: Vegetable Crisps
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 beetroot; 1 carrot; 1 parsnip; 250 ml oil; ½ tbsp sea salt

These homemade crispy root vegetable crisps are a simple, delicious way to turn everyday vegetables into a crunchy, golden snack. With just beetroot, carrot, and parsnip, and a touch of sea salt, each slice fries to perfection. Crispy on the outside while retaining a hint of natural sweetness inside. Perfect as a healthy snack, a colorful side, or a garnish.

Ingredients

1 Beetroot
1 Carrot
1 Parsnip
250 ml Oil
½ tbsp Sea salt

Instructions

Step 1

Peel the beetroot, carrot, and parsnip. Using a mandolin, slice all vegetables thinly. About 1–2 mm. Place the sliced vegetables in a bowl of cold water for 10 minutes to remove excess starch. Drain well and pat dry with kitchen paper.

Step 2

Pour the oil into a deep saucepan or small frying pan. Heat to 170 °C.

Step 3

Fry the vegetables in small batches, one type at a time: Carrot and parsnip: 6–8 minutes. Or until golden. Beetroot: 7–10 minutes. Or until golden. Gently stir during cooking to ensure even frying. The slices should be lightly golden and crisp.