Vegetable Crisps

Selection of root vegetables, choose from: 
swede, carrot, parsnip, turnip, (raw) beetroot, sweet potato...
chilli powder (optional)
oil for frying

Scrub vegetables clean. Peel swede, winter turnips and beetroot, top and tail and cut to a size that can be sliced with a mandolin. Peel sweet potato and cut to size. Top and tail carrots and parsnips.

Slice vegetables with a mandolin, or if you don't have one, slice very thinly with a sharp knife.

If using chilli, toss the sliced vegetables in chilli powder.

Drop a few at a time into hot oil and fry until golden (well, obviously the beetroot won't go golden, use your judgement here). Keep an eye on them, they don't take long.

Remove with a slotted spoon and transfer to a metal colander. When they are all cooked or the colander is full, shake off excess oil, then tip onto kitchen towel to finish cooling.

If not using right away, pile them onto a baking tray and put into a warm oven (180ºC, 350ºF, gas mark 4) for about 20 minutes.

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