Vegetable crisps

Vegetable crisps

By
From
Hix Oyster & Chop House
Serves
8
Photographer
Jason Lowe

These are worth the effort even if they do take a little time to prepare. My favourites are celeriac and parsnip crisps. Beetroot crisps look spectacular, though they are trickier to get really crisp. A combination of all three makes a great bar snack.

Ingredients

Quantity Ingredient
1 small head celeriac, peeled
1 large parsnip, scrubbed clean
1 large beetroot, peeled
vegetable or corn oil, for deep-frying
sea salt

Method

  1. Using a mandolin or swivel vegetable peeler, cut the celeriac, parsnip and beetroot into wafer-thin slices, then pat the vegetable strips dry on kitchen paper.
  2. Heat approximately an 8 cm depth of oil in a deep-fat fryer or other suitable deep, heavy pan to 180°C.
  3. Deep-fry the vegetable slices, a handful at a time, for 2–3 minutes until lightly coloured and just starting to crisp; stir them around in the oil to ensure that they cook evenly and don’t stick together.
  4. Using a slotted spoon, transfer the vegetable crisps to a rack lined with kitchen paper and immediately sprinkle with sea salt. Leave them to dry somewhere warm but not hot – they will continue to crisp up as they dry – while you deep-fry the rest. Serve the crisps as soon as possible.
Tags:
Hix Oyster & Chop House
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