Vegetable Crisps

Thinly slice root vegetables using a mandolin, deep-fry until browned and crispy, then season with salt for a healthy snack.

Estimated Nutrition

Calories

196.4

kcal / serving

785.4 kcal total

Carbs

13.5g

per serving

54.1 g total

Fat

16g

per serving

63.8 g total

Protein

1.3g

per serving

5.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

NutsSeeds

to taste

OilsFats

liter

For frying

Vegetables

piece

piece

Yellow, orange, or purple varieties

piece

Repeat the process for all vegetable types and sprinkle with salt to serve.

Slice the parsnip, beetroot, and carrot into thin rounds using a mandolin.

Heat the vegetable oil in a fryer or heavy saucepan to 180°C.

Fry one type of vegetable at a time until browned and cooked through.

Remove the vegetables with a slotted spoon and drain on kitchen paper.