Beetroot, Carrot and Parsnip Chips With Fleur De Sel

READY IN: 16mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the oil.
  • Peel the beetroot, carrots and parsnips and slice them into chips using a mandolin. Place them on paper towel.
  • Plunge 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.
  • Season with the sel de fleur salt (mixed with herbs or spices if using) before serving.
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