Root Vegetable Crisps
Make your own Root Vegetable Crisps to challenge the likes of Tyrrell's. Using seasonal winter vegetables, create these delicious sweet and salty snacks with this quick and easy recipe which uses Filippo Berio Mild & Light Olive Oil for the perfect, crisp finish. These make a great vegetarian or vegan snack and a great crisp alternative to put out at parties!
- 2 parsnips, peeled
- 2 sweet potatoes, peeled
- 2 beetroot, scrubbed
- Filippo Berio Mild & Light Olive Oil for deep frying
- Sea salt to taste
- Thinly slice the parsnips, sweet potatoes and beetroot - the thinner the slices the crisper the crisps will be. Blot the slices with kitchen paper to remove excess moisture.
- Half fill a pan or deep fat fryer with Filippo Berio Mild & Light Olive Oil and heat to 180°C/350°F. Deep fry the vegetable slices in batches for 3-4 minutes at a time, stirring occasionally until golden. Drain well on kitchen paper.
- Toss the vegetable crisps together and season to taste with sea salt. Serve.
Cooks tipsSuitable for vegetarians