Vegetable crisps

Sweet crisps basically. They're pretty sickly but ridiculously more-ish. I very almost bought a mandolin for this activity because I could imagine bothering to peel the veg into wafer thin slices. But at the last minute I discovered that my mum’s ancient magimix has a blade designed for chopping vegetables very finely. She has never used it in all the years she’s had her blender. Check out the retro packaging:

Anyway, my advice is, if you have a blender, to have a look at the attachments it came with because it probably has something ideal for this recipe. I had great fun slicing all the veg up at top speed and arranging it proudly on a platter...

And then I deep fried the whole lot in batches which did actually take quite a long time. I’m sure this would be a lot easier with a deep fat fryer. I know people say you can bake them but I just couldn’t imagine the crisps curling up and cooking evenly that way. Mine were pretty greasy though it has to be said.

We doused them in salt and tucked in over gin and tonics and it was good. Here's the recipe...

Ingredients

2 parsnips

2 sweet potatoes

4 beetroots

2 carrots
Vegetable or sunflower oil
Salt

1)      Slice all the veg up as thin as you can manage.

2)      Deep fry in very hot oil in batches until they curl and crisp up.

3)      Remove with a slotted spoon and put them on to some kitchen roll to reduce greasiness.

4)      Sprinkle with salt and serve.