Crispy Vegetable Chips

READY IN: 25mins
Recipe by bluemoon downunder

A medley of vegetables sautéed in a wok or pan. Served with a salad, these Vegetable Chips make a great accompaniment to grilled fish or BBQd meats. Adapted from a 'Pan or Wok' recipe card by International Masters Publishers.

Top Review by Sydney Mike

Did these according to the recipe & had an interesting & tasty salad when serving these over a green salad! [Tagged, made & reviewed in Newest Zaar Tag]

Ingredients Nutrition

Directions

  1. Peel the potatoes, parsnips, carrots and turnips, cut into even-sized thin sticks and pat dry with paper kitchen towelling.
  2. Melt the butter with the oil in a (preferably non-stick) wok over a high heat.
  3. Add all the vegetables and the herbs to the wok and turn a few times in the butter and oil to coat well.
  4. Spread the vegetables into a single layer in the wok, and sauté over a high heat for 12-15 minutes, turning occasionally and then again spreading into a single layer, until crisp and golden brown. DO NOT STIR as when stir-frying' as the vegetables will not become crisp if you do.
  5. Drain on paper kitchen towelling and pat to remove excess fat. Sprinkle with salt, to taste, garnish with chopped parsley.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a