Image by Rob Palmer
Ingredients (7)
- 2 tsp sea salt
- 2 tsp chopped fresh rosemary
- 1 medium (about 350g) orange sweet potato (kumara), peeled, cut into 2mm-thick slices
- 2 large carrots, peeled, cut diagonally into 2mm-thick slices
- 2 (about 350g) beetroot, ends trimmed, peeled, cut into 2mm-thick slices
- 2 large parsnips, peeled, cut into 2mm-thick slices
- Extra light olive oil, to shallow-fry
Method
- Step 1 Combine the sea salt and rosemary in a small bowl.
- Step 2 Place the sweet potato, carrot, beetroot and parsnip on paper towel. Pat dry. Line a baking tray with paper towel.
- Step 3 Add enough oil to a large heavy-based saucepan to reach a depth of 3cm. Heat to 180°C over medium-high heat (when oil is ready a cube of bread will turn golden brown in 15 seconds). Add one-eighth of the vegetables and cook, turning occasionally, for 2-3 minutes or until golden. Use a slotted spoon to transfer to the lined tray. Repeat, in 7 more batches, with the remaining vegetables, reheating the oil between batches.
- Step 4 Place the vegetable chips on a serving platter and sprinkle with the rosemary salt. Serve immediately.