Beetroot, Carrot And Parsnip Chips With Fleur De Sel

1. 1

   Heat the oil.

2. 2

   Peel the beetroot, carrots and parsnips and slice them into chips using a mandolin. Place them on paper towel.

3. 3

   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.

4. 4

   Season with the sel de fleur salt (mixed with herbs or spices if using) before serving.

No nutritional information available.

No additional tips available.