Preparation time is 15minutes
Cook time is 40minutes
Total time is 55minutes
Serve is for 6 people
Difficulty level: 2 out of 4
5 Ingredients
Number of servings
6
- 750milliliter vegetable oil
- 1 beetroot, peeled
- 1 carrot, peeled
- 1 parsnip, peeled
- 1 sweet potato, peeled
Nutrition per serving
4220kJ / 1010Cal
4220 Kilojoules or 1010 Calories
48% of daily energy intake*
Protein
1.2grams
Fat
110grams
Carbs
8.2grams
Sugars
4.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Line a baking tray with paper towel and place a wire rack on top.
Step 2 of 4
Thinly slice vegetables (1-2mm thick) or use a mandolin. Wearing gloves, slice the beetroot last to prevent staining.
Step 3 of 4
Pour oil into a large, deep saucepan. Place over medium-high heat. Once hot, carefully lower vegetables, except beetroot, in batches, into the oil. Cook each batch for about 5 minutes or until golden. Remove with a slotted spoon, allowing excess oil to drip off, and place onto wire rack. Cook beetroot last to prevent discolouring the oil and the other vegetables. Sprinkle with sea salt flakes and leave to cool.
Step 4 of 4
Once cool, serve chips with dip or store in an airtight container for 2 days if not serving immediately.
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