Name: Vegetable chips with horseradish dip
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 1
Ingredients: Vegetable oil, for deep frying; 1 beetroot, unpeeled, scrubbed, thinly sliced (see Notes); 1 large potato, peeled, thinly sliced; 1 carrot, peeled, thinly sliced diagonally; 1 orange sweet potato, unpeeled, thinly sliced; 1 parsnip, peeled, thinly sliced; 200g tub creme fraiche (see Notes); 30.00 ml horseradish cream; 21.00 gm lemon juice; 20.00 ml fresh chives, finely chopped

Vegetable chips with horseradish dip

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Prep Time:
30 minutes

Cook Time:
12 minutes

Total Time:
42 minutes

Create crispy root vegetable chips with tangy dip for a cozy gathering with friends or watching game night.

Ingredients:

Vegetable oil, for deep frying
1 beetroot, unpeeled, scrubbed, thinly sliced (see Notes)
1 large potato, peeled, thinly sliced
1 carrot, peeled, thinly sliced diagonally
1 orange sweet potato, unpeeled, thinly sliced
1 parsnip, peeled, thinly sliced
200g tub creme fraiche (see Notes)
30.00 ml horseradish cream
21.00 gm lemon juice
20.00 ml fresh chives, finely chopped

Instructions:

Prepare the Horseradish dip by mixing all ingredients in a small bowl. Season with salt to taste. Cover and refrigerate until ready to serve.
Fill a large saucepan with oil until it reaches 3cm up the side of the pan. Heat over medium-high heat until it reaches 180C. Place a wire rack over a baking tray lined with paper towel.
Dry slices of beetroot, potato, carrot, sweet potato, and parsnip with paper towel. Fry in batches until golden and crisp. Drain on a wire rack, season with salt, and serve with dip.

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