Vegetable Chips

Preparation time: 20 minutes
Total cooking time: 15 minutes

Serves 6-8

Difficulty: Medium

250g (8oz) orange sweet potato
250g (8oz) beetroot, peeled
250g (8oz) potato
Oil, for deep frying


1. Preheat the oven to 180°C (350°F/Gas 4). Run a sharp vegetable peeler along the length of the sweet potato to create ribbons. Cut the beetroot into paper-thin slices with a sharp vegetable peeler or knife. Cut the potato into thin slices, using a mandolin slicer or knife with a crinkle-cut blade.

2. Fill a deep heavy-based saucepan one-third full of oil and heat until a cube of bread dropped into the oil browns in 10 seconds. Cook the vegetables in batches for about 30 seconds, or until golden and crisp. You may need to turn them with tongs or a long-handled metal spoon. Drain on paper towels and season with salt.

3. Place all the vegetable chips on a baking tray and keep warm in the oven while cooking the remaining vegetables. Serve with drinks.

Nutrition per serving (8)
Protein 2g; Fat 5g; Carbohydrate 12g; Dietary Fibre 2g; Cholestorol 0mg; 413kJ (99kcal)

Note: If you don't have a mandolin or crinkle-cut knife at home, simply use a sharp knife to cut fine slices. The cooking time for the chips will remain the same.