With the Late Late Toy Show on the horizon, excitement levels and festive cheer will be bubbling within every household in Ireland. On the night, young and old will come together to enjoy the show and pick what they’d like from Santa this year, all while tucking into a few tasty treats. With this to mind, I decided to create a bowlful of snacks using the gorgeous seasonal vegetables which arrived in my veg box this week. Parsnip, beetroot and of course potato all make for delicious crisps, and they really are so easy to make. However, the oil must be very hot, so this is a job for the grown-ups! I’ve sprinkled the cooked crisps in sea salt, but you could use any spice you like.
Enjoy!
Nessa
Root Vegetable Crisps
Ingredients
Method
- Wash and peel the vegetables, before thinly slicing them using a mandolin or sharp knife. Add the prepared vegetables to three separate bowls and cover with cold water.
- After 30 minutes, drain the water from the vegetables and dry them well with some paper towels.
- Heat the oil to 180°C in a high-sided, wide pan. When ready, add the vegetables in batches. Don’t overcrowd the pan and turn each one a few times during the cooking time. Each batch should take between 7-10 minutes, depending on their thickness. Once crispy and golden, remove carefully with a slotted spoon.
- Transfer to a paper-lined wire rack. Sprinkle with sea salt and served straightaway once cooled.
