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Crisps from Root Vegetables

These are excellent with pre-dinner drinks or as game chips with simply-roasted poultry or game. Any root vegetable will do, apart from the obvious - potatoes, celeriac, carrots parsnips for example; plus our own favourite beetroot.

Key Features

  • Suitable for Vegetarians
  • Suitable for Vegans


Your chosen vegetable (or a mixture), peeled

Equipment needed: Deep-Fryer; a mandolin if possible


1. Slice the vegetables into thin rounds and soak them in cold water for 20 minutes – this will reduce their starch level.
2. Heat a deep-fryer to 190°C/385°F.
3. Drain the vegetable slices and dry the thoroughly on paper towels.
4. Fry the chips for about 3 minutes or until crisp (in batches if necessary).
5. Drain on more kitchen paper and serve.

They are better freshly-cooked, but will keep for a few days in an airtight tin.

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