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Crunchy vegie chips
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
70 minutes
Crispy rainbow vegetable chips with a satisfying salty kick.
Ingredients:
  • 350g Red Delight potatoes, unpeeled
  • 300g sweet potato, unpeeled
  • 350g beetroot, unpeeled, trimmed
  • Vegetable oil, to deep-fry
  • 9.60 gm sea salt
  • 1 1/2 tsp finely grated lime rind
Instructions:
  • Thinly slice the potatoes and sweet potatoes using a mandolin or sharp knife, ensuring they are 1.3mm thick. Place them in a bowl. Likewise, thinly slice the beetroot and place in a separate bowl.
  • Create a zesty lime salt by mixing sea salt and lime zest in a small bowl, then seasoning with pepper to taste.
  • Pour enough oil into a large saucepan to reach a depth of 6cm. Heat the oil to 170C over medium heat (you'll know it's ready when a bread cube turns golden brown in 20 seconds). Fry the potato mixture in 8 batches, turning occasionally, for 3-4 minutes until they are golden and crisp. Use a slotted spoon to transfer the potatoes to a baking tray lined with paper towel. Sprinkle with a touch of lime salt.
  • Fry beetroot slices in 4 batches until golden and crisp. Place on paper towel-lined baking tray and sprinkle with lime salt.
  • Combine the vegetable chips in a large bowl. Toss well to mix. Divide into paper cones and serve with the remaining lime salt.

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