Deep-fried Root Vegetables with Spiced Salt Recipe

Alls kinds of root vegetables may be finely sliced and deep-fried to make 'chips' serve as an accompaniment to an oriental-style meal or simply by themselves as a nibble.

 

Ingredients

  • sweet potato - 1

  • carrot - 1

  • raw beetroot - 2

  • parsnips - 2

  • sea salt flakes - 1 tsp

  • cayenne pepper - to taste

  • peanut oil - for deep-frying

Method

  • Peel all the vegetables, then slice the parsnips and carrot into long, thin ribbons. Slice the sweet potato and beetroot thin rounds.

  • Pat dry all the vegetables on kitchen paper.

  • Half-fill a wok with oil and heat to 180˚C. Add the vegetables slices and seep fry for 3 minutes until golden and crisp. Remove and drain.

  • Place the cayenne pepper and sea salt in a mortar, grind them together to a coarse powder.

  • Pile up the vegetables 'chips' on a serving plate and sprinkle over the spiced salt. Serves 5.

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