All kinds of root vegetables may be thinly sliced and deep-fried like chips. Serve Deep-Fried Root Vegetables as an accompaniment to an oriental-style meal or plainly by themselves as a snack.


SERVES                        4-6



Deep-Fried Root Vegetables

1 carrot

2 raw beetroot

2 parsnips

1 sweet potato

Oil, for deep frying

¼ tsp cayenne pepper

1 tsp sea salt flakes


Preparation Method:

Deep-Fried Root Vegetables

Peel all the vegetables, then slice the carrot and parsnips into long, thin ribbons. Cut the sweet potato and beetroot into thin rounds. Pat dry all the vegetables on kitchen absorbing paper.

Take a medium frying pan and half fill with oil and heat to 180 C. add the vegetable slices in batches and deep-fry for 2-3 minutes, until golden and crisp. Remove and drain on kitchen paper.

Place the cayenne pepper and sea salt in a mortar and crush together to a rough powder.

Place all the vegetable chips on a serving plate and sprinkle with the spiced salt. You can serve with yogurt with a favorite sprinkle.


Cook’s Tip

Deep-Fried Root Vegetables

To save time, you can use a blender or food processor with a thin slicing disc attached.


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