1/5 Photos of Beetroot, Carrot and Parsnip Chips With Fleur De Sel
French Tart's Note:
Crisply fried roots, my favourite trio of parsnips, carrots and beetroot (beets) are lightly doused with fine French salt, fleur de sel. These are amazing with aperitifs and also finish off a simple sandwich, salad or soup lunch or with a flourish! You do need a mandolin to cut these thinly or a huge amount of precision and patience if you slice them by hand. You could add a few chopped fresh herbs to the salt, but I really think that the roots and sel de fleur sing beautifully by themselves. Another idea is to prepare several small bowls of the crisps/chips, seasoning each one differently. curry, cumin or ground star anise are all perfect. I'll leave it up to you!
My Private Note
Units: US | Metric
- 1Heat the oil.
- 2Peel the beetroot, carrots and parsnips and slice them into chips using a mandolin. Place them on paper towel.
- 3Plunge the chips into the hot oil, shaking to ensure that they are not sticking together. Remove when crisp, about 2 minutes. Drain on paper towels. Repeat and fry them in batches, depending on the desired quantity.
- 4Season with the sel de fleur salt (mixed with herbs or spices if using) before serving.
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Nutritional Facts for Beetroot, Carrot and Parsnip Chips With Fleur De Sel
Serving Size: 1 (56 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 61.0
- Calories from Fat 2
- Total Fat 0.2 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 45.3 mg
- Total Carbohydrate 14.4 g
- Dietary Fiber 3.8 g
- Sugars 5.7 g
- Protein 1.3 g
The following items or measurements are not included: